1 ½ cups plain flour
1 cup caster sugar
½ teasp nutmeg
½ teasp cinnamon
½ teasp bicarb soda
3 eggs, lightly beaten
¾ cup vegetable oil
¾ cup chopped pecans or walnuts
2 cups mashed ripe banana (about 4 large bananas)
½ cup undrained crushed pineapple in heavy syrup
Lightly grease a 23cm square slab pan, line the base with baking paper. Sift flour, sugar, spices and bicarb into a large bowl; stir in eggs, oil, nuts bananas and pineapple. Mix until just combined. Pour into the prepared pan and bake in a moderate oven about 1 hour or until cooked when tested with a skewer.
Let stand 10 mins then turn onto a wire rack to cool. Frost with cream cheese frosting when cold. Store in the refrigerator in hot and humid weather.
Cream Cheese Frosting: Beat 60gm softened cream cheese, 1 teasp vanilla essence, 1 teasp lemon juice, 1 teasp grated lemon zest and 30gm butter until light and fluffy. Gradually beat in 1 ½ cups sifted soft icing mixture and beat until smooth.
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1 cup sugar
3/4 cup water
2 tabsp treacle
600 gm mixed dried fruit (raisins, currants, sultanas, glace cherries, candied mixed peel)
1/3 cup blanched almonds
125 gm butter
1 teasp baking soda
Place all in a large saucepan, bring to the boil and simmer for 10 minutes. Remove from heat and allow to cool. Add:
1 beaten egg
1 cup sifted plain flour
1 cup sifted SR flour
2 teasp mixed spice (cinnamon, nutmeg, ground ginger, pinch ground cloves)
a little milk (enough to ensure batter is quite wet)
good dash rum or brandy
Grease and line a large deep loaf or square pan with several layers of baking paper. Place mixture in the pan and level the top (making a slight depression toward the center). Bake for 1 – 1 ½ hours in a moderate oven, until cooked when tested with a skewer. Cover the top of the cake with paper or foil part-way through baking if it is becoming too browned or dry. Cool cake in the pan: while still hot, pierce all over with a skewer and sprinkle generously with rum or brandy. When cool, wrap well in foil before storing.
NOTE: This cake is very moist, dense and rich, and keeps very well if you can leave it alone!
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1 cup rolled oats
1 cup sugar
1 tabsp golden syrup
2 tabsp boiling water
¾ cup dessicated coconut
½ cup butter
1 teasp bicarb soda
1 cup plain flour
Melt butter and syrup together. Combine flour, sugar, oats and coconut in a large bowl. Dissolve bicarb soda in boiling water, and stir into butter/syrup mixture. Pour onto dry ingredients and stir until well-combined. Roll lumps of dough into walnut-sized balls: place well spaced on greased baking sheets and press down lightly with the back of a fork to flatten slightly. Bake for approx 12 minutes in a moderately hot oven until golden brown. Cool for 2 minutes on trays, then transfer to wire rack to cool.
[These biscuits are as much an Australian icon as Vegemite, and keep very well].
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¾ cup SR flour
2 tabsp cocoa
1 ½ teasp instant coffee
pinch salt
125 gm butter
2/3 cup caster sugar
2 eggs, lightly beaten
½ teasp vanilla essence
1 – 2 tabsp milk
1 tabsp chopped walnuts
whipped cream or icecream
Sauce:
2/3 cup firmly packed brown sugar
1 tabsp cocoa
1 cup hot water
Sift together flour, cocoa, coffee and salt. Cream butter and sugar until light, then gradually beat in eggs and vanilla. Fold in the flour and enough milk to mix to a fairly soft batter.
Spoon mixture into a well-greased deep oven dish and spread evenly. Sprinkle with walnuts, pour sauce over carefully and bake at 180 degrees C for 40 mins. Serve warm with cream or icecream.
Sauce: Mix together cocoa and brown sugar. Stir in hot water and mix until sugar is dissolved and sauce is smooth.
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500 gm cored green apples, chopped
500 gm stoned raisins and/or pitted dates, chopped
2 kg firm ripe tomatoes, chopped
250 gm chopped onions
1 tabsp salt
¼ cup seeded and chopped green chillies
1 large red capsicum (bell pepper) seeded and chopped
1 kg brown sugar
1.25 litres cider vinegar
1 tabsp ground ginger
½ teasp ground cloves
1 teasp cinnamon
1 teasp nutmeg
1 tabsp curry powder or paste
Put all ingredients in a preserving pan or large heavy saucepan. Bring slowly to boil and boil until the consistency of jam. Pour into warm sterilized jars while hot, and seal when cold.
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4 medium red capsicums
4 ripe medium tomatoes
60ml oil
1/2 teasp dried marjoram
1/2 teasp dried mixed herbs
2 cloves garlic, crushed
1 teasp mild curry paste
1 medium spanish onion, sliced
1 medium leek, sliced (white part only)
250gm green cabbage (Savoy), roughly chopped
1 litre chicken or vegetable stock
1 teasp sweet chilli sauce
salt and freshly ground black pepper
sour cream for serving (optional)
Quarter the capsicums, remove seeds and membrane. Place skin-side up under the griller and grill until the skin blackens and blisters. Place on cutting board, cover with a tea towel and allow to cool before peeling. (Alternatively, place in a plastic food bag and allow to cool). Strip off skin.
Blanch tomatoes in boiling water to cover for 2 minutes, then peel. Halve tomatoes,carefully scoop out seeds and discard.
Roughly chop the tomatoes and capsicum.
Heat the oil in a large pan; add the herbs, garlic and curry paste. Stir over low heat for one minute or until aromatic. Add onion and leek and cook gently until golden. Add cabbage, tomatoes, capsicum and stock. Bring to the boil, reduce heat and simmer for 20 minutes. Remove from heat and allow to cool slightly.
Process the soup in batches ina food processor until smooth. Return to pan, stir in chilli sauce and season with salt and pepper to taste. Reheat gently, and serve hot with a dollop of sour cream if liked.
NB. Red capsicums are sweet red (bell) peppers. They are sweet and tangy, but not at all hot. If you prefer a hotter, spicier soup, you could add some seeded and chopped hot red chillis to the tomato and capsicum; add a little chilli powder, cayenne or Tabasco to taste; or increase the quantity of chilli sauce added at the end of cooking.
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10-12 lamb chump chops, trimmed
2 cups kumara, peeled & cut in chunks (approx. 1/2 of a large tuber)
1x425 gm can chickpeas, drained
60 ml olive oil
1 medium brown onion, sliced thinly
1 tsp ground cinnamon
pinch saffron threads
1/4 tsp ground turmeric
2 tsp ground ginger
1/4 tsp ground black pepper
375 ml lamb or chicken stock
175 gm honey
125 gm pitted prunes
3 tsp sesame seeds
30 gm butter
80 gm blanched almonds
2 tabsp thinly sliced preserved lemon
Heat the olive oil in a heavy pan and brown the lamb chops. Remove the chops from the pan and place them together with the kumara, chickpeas and 1 tabsp of the preserved lemon in an earthenware or other heavy casserole with a well-fitting lid.
Drain off all but 1 tabsp of the oil from the pan, add the onion and cook over moderate heat, stirring, until the onion is soft and beginning to brown. Stir in the spices and cook for 1 minute. Pour the honey and stock into the pan and stir well to combine. Remove from heat, and pour the sauce over the chops and vegetables in the casserole. Cover and place in a moderate (180 degC) oven, simmer for approx. 1 1/2 hrs. 20 mins before the end of cooking time, add the prunes to the casserole.
Meanwhile, put the sesame seeds in a small heated pan and cook, stirring, until browned lightly. Remove. Melt the butter in the same pan and cook the almonds, stirring, over a medium heat until browned lightly. Toss the almonds and sesame seeds together in small dish.
Serve the lamb casserole over couscous, sprinkiled with sesame seeds, almonds and the rest of the preserved lemon. Serves 6 - 8
NO-MEAT VARIATION: Omit the lamb chops: increase quantities of kumara to two large tubers, and chickpeas to 2 cans: substitute vegetable stock for lamb/chicken. The kumara may be browned quickly in hot oil if you like: this isn't necessary but gives richer flavour. Cook the casserole until the kumara is tender but not disintegrating.
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1 cup (250g) red lentils
1 tablespoon oil
2 onions, sliced
1 tablespoon tandoori mix powder
425g canned chickpeas, drained
1 tablespoon grated fresh ginger
1 egg
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh coriander
2 1/4 cups (180g) stale breadcrumbs
flour, for dusting
Coriander Garlic Cream
1/2 cup (125g) sour cream
1/2 cup (125ml) cream
1 clove garlic, crushed
2 tablespoons chopped fresh coriander
2 tablespoons chopped fresh parsley
1. Prepare and heat barbecue. Bring a large pan of water to the boil. Add the lentils to the boiling water and simmer, uncovered, for 10 minutes or until the lentils are tender. Drain well. Heat the oil in a pan and cook the onions until tender. Add tandoori mix and stir until fragrant. Cool the mixture slightly.
2. Place the chickpeas, half the lentils, ginger, egg and onion mixture in a food processor. Process for 20 seconds or until smooth. Transfer to a bowl. Stir in the remaining lentils, parsley, coriander and breadcrumbs, combine well. Divide the mixture into 10 portions.
3. Shape the portions into round patties. (If the mixture is too soft, refrigerate for 15 minutes or until firm). Toss the patties in flour and shake off excess. Place the patties on a lightly greased barbecue grill or flatplate. Cook for 3-4 minutes on each side or until browned, turning once. Serve with Coriander Garlic Cream.
4. To make Coriander Garlic Cream: Combine the sour cream, cream, garlic and herbs in a bowl and mix well.
NOTE: The patties call be prepared up to 2 days ahead and stored, covered, in the refrigerator. If vou prefer, vou can cook the patties in a frying pan brushed lightly with oil. The Coriander Garlic Cream can be made tip to 3 days in advance. Place in a covered container and store in the refrigerator.
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frozen puff pastry sheets
grated cheddar cheese
shaved romano or parmesan cheese
bocconcini
pesto
black olive tapenade
semi-dried roma or cherry tomatoes
fresh basil leaves
paprika, poppy seeds
egg wash
Cut pastry sheets into rounds using a fluted scone cutter.
Place half the pastry rounds on to well greased baking sheets. (HINT: If you want to freeze them for later use, I found it easiest to put them in small muffin or patty cake pans and freeze them in the pans).
Fill rounds with combinations of:
pesto, cheddar and sliver or parmesan/romano
tapenade, cheddar and a sliver of parmesan/romano
slice of bocconcini, parmesan, basil leaf and semi-dried tomato
(or whatever takes your fancy). Leave a rim around the edge of each round, and don't overfill.
Brush around the edges with egg wash: lay remaining pastry rounds on top, and pinch the edges to seal. Brush tops with egg wash, and sprinkle with poppy seeds or paprika.
Bake in a hot oven (220 deg C) until puffed and golden (15 - 20 mins),and serve warm. Can be frozen unbaked: thaw before baking.
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600gm lean beef mince
1/3 cup long grain rice
1 egg white
black pepper
nutmeg
Sauce:
1 x 420gm can tomato soup
1 x 425gm can crushed tomatoes
1/2 cup onion, finely diced
1 cup beef stock
1 tsp dried oregano
1 tsp crushed garlic
Preheat oven to 200 deg C.
In a large covered casserole dish, combine all ingredients for the sauce. In a mixing bowl, combine all ingredients for the meatballs and mix well. Shape into meatballs, place them in the casserole. Bake in the oven for 1 hour.
If preferred, use pork mince or pork and veal mince.
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6 eggs
3 lemons (zest and juice)
225 g butter
450 g sugar
Separate two of the eggs and set aside the whites for other purposes. Beat 4 eggs and 2 extra yolks thoroughly. Melt butter in a bowl over a pan of boiling water, or in a double boiler: stir in sugar. When sugar is warmed through, add beaten eggs. Stir in lemon rind and juice. Continue to stir for 5 - 10 minutes until it thickens: do not overheat or boil. Pot lemon curd in warm cleaned jars. Cover and seal. When cold store in fridge.
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1/2 cup butter
3/4 cup granulated sugar
2 cups minus 1 tablespoon plain flour
1 teaspoon ground ginger
1 teaspoon baking powder
Topping:
2 tablespoons butter
4 tablespoons icing sugar
2 teaspoons golden syrup
1 teaspoon ground ginger
Preheat oven to 375 degrees F.
Cream together the butter and sugar. Sift together the flour, ginger and baking powder. Add to the creamed mixture and knead well. Turn into a buttered 8-inch square cake pan. Bake until the cake tests done, 20 to 25 minutes.
Topping: Place the 2 tablespoons butter in a small saucepan with the powdered sugar, golden syrup and ginger. Heat and stir until the butter is melted. Pour the mixture over the cake while it is still hot. Cut the cake into bars or triangles before it is cold.
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