Squared - World of Food

Squared WORLD OF FOOD

Squared WORLD OF FOOD

Thank you To all who participated in the Collins Square and Parramatta Square ‘World of Food’ recipe competition.

We loved all your favourite recipes that you grew up with, it just wouldn’t be right to keep them all to ourselves.

Enjoy baking these delicious goodies at home and be sure to tag us in a picture of what you make!

WORLD OF FOOD

INGREDIENTS

65 g Mars Bars chopped 90g unsalted butter, chopped

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3 cups Kellogg's Rice Bubbles 200 g milk chocolate

Mars Bar Slice RECIPE FROM KRISTINA, COLLINS SQUARE

METHOD

1.

Grease a slice tray.

2.

Combine Mars Bars and butter in a saucepan.

3.

Stir constantly over low heat, without boiling, until the mixture is smooth.

4.

Stir in Rice Bubbles and press mixture evenly into greased tray.

5.

Melt the chocolate in the microwave on a low setting, stirring every 20-30 seconds.

6.

Spread the chocolate evenly over the slice mixture and refrigerate until topping is set.

WORLD OF FOOD

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Hankin’s Cookies R E C I P E F R O M B R O N W Y N , PA R R A M AT TA S Q UA R E

INGREDIENTS

1/4 cup butter 1 cup brown sugar 1 egg 2 cups self-raising flour 1 tsp. vanilla

METHOD

1.

Cream butter and sugar.

2.

Beat in egg till very stiff.

3.

Add flour and mix until you have a smooth consistently.

4.

Roll mixture into balls, press flat with a fork or spoon, on lightly creased trays, sprinkle with sugar.

5.

Bake for 10 minutes in a 180°C oven.

WORLD OF FOOD

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Cheesy Bacon Pasta Surprise R E C I P E F R O M C A I T LY N , P A R R A M AT TA S Q U A R E

INGREDIENTS

500g Pasta (Use Bowties or Shells for authentic 90's vibes) 150ml sour cream 250g shortcut bacon 1 brown onion 1 cup grated cheese

METHOD

1.

Boil some water and throw in the pasta.

2.

Chop up the onion and bacon and cook in a big frypan on medium heat. Turn down to low.

3.

Add a soup ladle of pasta water to the pan and give it a little stir and then add in the pasta. Stir to coat.

4.

Add in the sour cream and heat through, stirring until it starts to thicken a little.

5.

Add in the cheese with salt and pepper to taste and stir again.

“The only thing we knew how to make for dinner when mum went to work. Truly disgusting from a health perspective but very easy and delicious. Serve to your brothers and sisters and feel like a grown up! Put the leftovers in the fridge�

WORLD OF FOOD

INGREDIENTS

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500g tasty cheddar cheese, grated

1 large onion, finely chopped

1 tin evaporated milk (370ml)

1 packet onion soup powder

1 tsp mustard powder

1 cup cream (optional) 1 loaf sandwich bread (white, crusts off)

South Island Cheese Rolls RECIPE FROM LEEZA, COLLINS SQUARE

METHOD

1.

Mix the cheese, onion, soup powder, mustard powder and evaporated milk together in a small saucepan.

2.

Melt over a gentle heat, stirring until you have a thick smooth mixture.

3.

Allow the cheese mixture to cool a little before spreading generously over the bread slices.

4.

Roll the bread slices up into logs and then place on a baking tray.

5.

Brush outside of log with melted butter.

6.

Grill, turning as needed until golden brown.

“This is more of a favourite party snack back in NZ!”

WORLD OF FOOD

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Mercimek Soup R E C I P E F R O M M E L I S , PA R R A M AT TA S Q UA R E

INGREDIENTS

1 cup Red Lentils 1 carrot 1 onion 1 potato Tomato paste Oil

METHOD

1.

Wash lentils and drain.

2.

Add oil to pot and stir.

3.

Grate carrot, onion and potato until it becomes soft.

4.

Add lentils to vegetable mixture.

5.

Add boiling water and leave for 30 minutes stirring occasionally.

6.

Remove from heat and blend together.

7.

Add butter and tomato paste to a pan and mix until paste becomes soft.

8.

Add butter and tomato mixture to pot and mix again on medium heat.

9.

Add mint for garnish and serve warm.

WORLD OF FOOD

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Lentil and Pasta Soup RECIPE FROM JENNA, COLLINS SQUARE

INGREDIENTS

1 Onion 1 Cove Garlic 1 Carrot 200g Chorizo 2 cups of lentils 500g Fettuccini

METHOD

1.

Chop onion, carrot, garlic and chorizo.

2.

Fry onion, carrot, garlic and chorizo.

3.

Cook French lentils with a stock.

4.

Add pasta and cook until al dente.

5.

Combine vegetables, chorizo, pasta and lentils together.

6.

Grate a bit of parmesan cheese on top and serve.

“My grandma was from Italy. She grew up during the war so access to food was limited. She used to make me a number of meals using basic ingredients which still tasted delicious. My favourite was Lentil and Pasta soup. I still make it almost weekly now and have jazzed it up a bit over time. It’s so hearty and feels like home.”

WORLD OF FOOD

INGREDIENTS

1 onion 2 small parsnip

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2 turnips 2 carrots Celery 1 1/2 cups peas Two cubes of vegetable stock

1/2 tsp. cumin

1/2 tsp. sage

1/2 tsp. rosemary

1/2 tsp. thyme

250g Ham

Pea and Ham Soup R E C I P E F R O M N A D I A , PA R R A M AT TA S Q UA R E

METHOD

1.

Peel and cut vegetables into small pieces.

2.

Dice ham into small pieces.

3.

Add olive oil to a large pot. Heat then add peppercorns, and onion.

4.

When onions turn translucent, add ham and fry briefly.

5.

Add vegetables, including celery.

6.

add water until the vegetables are well covered.

7.

Add a cube or two of stock and the peas.

8.

Bring to boil then turn down to a simmer. After 45 mins, add the spices and herbs to your taste.

Keep simmering until ready to serve (you may need to add more water as you go).

9.

Add hot buttered bread and serve.

“I find myself craving the simple meals that transport me back to the small, noisy, cosy house with my brothers and parents. One such meal was my father's pea and ham soup - an underrated gem perfect for cold weather.�

WORLD OF FOOD

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Nanna Hazel’s Pikelets RECIPE BY NAOMIİ, COLLINS SQUARE

INGREDIENTS

2 1/2 cup self-raising flour 2 cup milk 1/2 cup sugar 2tsp vanilla 2 eggs 2 Tbs. brown vinegar

METHOD

1.

Blend all ingredients together in a blender until combined.

2.

Heat a non-stick frypan over medium heat and brush with a little melted butter.

3.

Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles

appear on the surface.

4.

Turnover and cook other side for 1 minute until golden.

WORLD OF FOOD

INGREDIENTS

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6 cooked potatoes

200g of cooked meat, ham or sausage

2 hard boiled eggs 2 pickles, 100g of green peas DRESSING

1 cup of mayonnaise 1 cup of sour cream 1/2 tbsp of salt 1/2 tbsp of mustard

A pinch of pepper Chopped chives or spring onion

Estonian Potato Salad RECIPE FROM MERI, COLLINS SQUARE

METHOD

1.

Slice the potatoes, meat and pickles into small cubes.

2.

Crack the eggs into the bow.

3.

Mix the chopped ingredients together and add green peas (without liquid).

4.

Mix together mayonnaise, sour cream, mustard, salt and pepper.

5.

Pour the dressing over the chopped ingredients and stir well.

6.

Place in the fridge until chilled.

“Estonian potato salad. Every child's favourite from back home in Estonia “

Squared WORLD OF FOOD