Red Vegetable Curry

Ingredients:
225g bamboo shoots or tips, drained
2 cups (500ml) coconut milk
1/2 cup (125ml) water
2 tbspns red curry paste
1 medium onion, finely chopped
4 kaffir lime leaves
2 medium potatoes, roughly chopped
200g pumpkin, roughly chopped
150g green beans, cut into short pieces
1 red capsicum, chopped
3 small zucchini, chopped
2 tbspns chopped fresh basil leaves
2 tbspns fish sauce
2 tbspns lime juice
3 tspns soft brown sugar

Method:
Cut the bamboo shoots in half, discard the tough ends and set shoots aside. Combine the coconut milk, water and curry paste in a large wok or pan. Bring to the boil, stirring occasionally.
Add the onion and kaffir lime leaves and allow to boil for 3 minutes.
Add the potato and pumpkin to wok and cook over medium heat for 8 minutes, or until the pumpkin is nearly cooked. Add the beans, capsicum and zucchini and simmer for another 5 minutes. Add 1/2 cup of water if the curry is too thick. Add the bamboo shoots and basil. Season with fish sauce, lime juice and sugar. Serve with steamed rice.

Quiche (Barbara Foster)

Ingredients:
125g cream cheese
75g butter
1 cup plain flour (use Gluten Free Flour Mix)

Method:
Soften cream cheese and butter, mix together and add flour.
Mix by hand into a ball and fridge up to an hour. Roll out in corn flour (for gluten free) or plain flour

Grate cheddar cheese on the base of the pastry Cook a bunch of spinach or silverbeet Mix 6 eggs and half cup milk and/or cream Pour over the cooked spinach and top with grated parmesan cheese. I have used a not too matured fresh parmesan cheese.
Cook moderate oven until cooked.

Lemon Sour Cream Cake (Margaret Dowe)

Ingredients:
125 g butter
1 tpsn vanilla
1 cup castor sugar
3 eggs
3/4 cup plain flour
1/2 cup SR Flour
1/3 cup sour cream
Optional: small amount of grated lemon zest.

Method:Cream butter, sugar and vanilla. Add eggs one at a time. Sift flour and fold into mixture with sour cream.
Bake at 150°C for approx 60mins.

Icing
Ingredients:
60 g butter
1 tpsn lemon rind
1 cup icing sugar
lemon juice to mix.

Margaret makes this in a ring tin as it cooks evenly.

Gluten Free Flour Mix - this needs to be sifted a few times to ensure it blends consistenly
1 cup white rice flour
1 cup potato flour
.5 cup soya flour
Xantham gum

If you use the Gluten Free Flour Mix instead of plain flour and SR flour you will need to add baking powder so it will rise - 1 teaspoon to 1 cup of flour. (ie half teaspoon for the SR flour component)

CHRISTMAS MORNING WIFE SAVER: MAKE BREAKFAST THE NIGHT BEFORE AND ENJOY YOUR MORNING (Barbara Foster)

Ingredients:
16 slices white bread, crusts removed
Slices of Canadian back bacon or ham
Slices of sharp cheddar cheese
6 eggs
½ tsp (2ml) pepper
½-1 tsp (2-5ml) dry mustard
¼ cup (60ml) minced onion
¼ cup (60ml) finely chopped green pepper
1-2 tsp (5-10ml) Worcestershire sauce
3 cups (750ml) milk
Dash Tabasco
¼ Lb (125g) butter
Special “K” or crushed Cornflakes

Method:
Put 8 pieces of bread in a 9”x13” (23x33cm) buttered glass baking dish. Add pieces to cover dish entirely. Cover bread with thinly sliced bacon. Top with slices of cheddar cheese. Cover with slices of bread.
In a bowl, beat eggs and pepper. Add mustard, onion, green pepper, Worcestershire, milk and Tabasco. Pour over bread, cover and refrigerate overnight.
In the morning, melt butter and pour over top. Cover with crushed Special “K” or Cornflakes. Bake at 350°F (180°C) uncovered for 1 hour. Let sit 10 minutes before serving.
Serve with fresh fruit and “Land of Nod” cinnamon buns.
Serves 8.

Cinnamon and Sugar Swirls

Makes about 32

Ingredients:
2 tablespoons butter
2/3 cup sugar
1 1/2 teaspoons ground cinnamon
1 sheet puff pastry (butter) 9x10 1/2

Method:
1. Preheat oven 190C.
2. Line two trays sheets baking paper.
3. Melt butter in microwave.
4. Combine 1/3 sugar to cinnamon. Set aside.
5. Sprinkle some of the remaining sugar onto table/chopping board.
6. Place pastry sheet onto sugar and sprinkle more sugar on top of pastry.
7. Using a rolling pin, roll out pastry. Add more sugar when rolled completely.
8. Brush pastry with melted butter.
9. Add remaining cinnamon and sugar to pastry. Let it dissolve into butter.
10. Roll up pastry, jelly roll style (tight as possible).
11. Place roll, seam side down, onto table/chopping board. Slice carefully, try make it the same shape and width.
12. Place on tray and leave 5cm gap at least.
13. Sprinkle on more sugar if you have a sweet tooth and bake for 15 minutes minimum.
14. Store in a tight container in a safe place to stop Pop eating them. They are addictive!
15. Enjoy sugary sweets! Love Jaz.

Chocolate & coconut slice (aka weetbix slice)

Preparation Time
10 minutes

Cooking Time

15 minutes

 

Makes

24 Pieces

 

Ingredients

• 3 wholewheat breakfast biscuits
• 1 cup (85g) desiccated coconut
• 1/2 cup (120g) caster sugar
• 1 cup (150g) self-raising flour
• 2 tbs cocoa
• 150g butter
• 1 tsp vanilla essence
• 1 1/2 cups icing sugar mixture
• Extra 1 tbs cocoa
• 2 tbs hot water

Method

Preheat oven to 180°C. Lightly grease a 16x26cm baking pan and line with baking paper. Break up biscuits. Place into a mixing bowl with coconut and sugar. Sift over flour and cocoa and stir.

Melt butter in a small saucepan over a low heat. Pour over dry ingredients. Add vanilla. Mix well.

Spoon mixture into prepared pan and press down to level. Bake for 15 minutes or until cooked.

Sift icing sugar and cocoa into a small bowl. Add water and stir well. Ice slice while still hot. Cut into squares to serve.

Lemon Chicken Kattar Style

Ingredients
8 small skinless/boneless chicken thighs
1 lemon
Olive oil
2 or 3 garlic cloves
Dried basil

Method
Wash and thoroughly dry chicken thighs
put in a bowl to marinate
rub about 1/2 to 1 tsp. of salt into chicken
sprinkle about 1 tablespoon (or more or less if you like) of dried basil and mix well with your hands
make a mixture of 1 lemon, and olive oil - whisk the olive oil in the lemon until the color turns more solid and a little pale, keeping it a little tart
chop garlic cloves very finely and add them to the mixture
pour mixture over the chicken and mix well with hands- cover and
marinate for one up to eight hours

remove chicken from marinade
place in a small roasting pan or casserole just big enough so that the chicken thighs are touching each other,
pour the mixture over the chicken -
cover top of pan with aluminum foil
bake in a preheated oven at 325 for approx. 45 minutes - to an hour - depending on how big your chicken pieces are.
remove the aluminum foil about 15 - 20 min before end of cooking time to let them brown a little bit.

Impossible Pie

Ingredients
4 eggs
1/2 cup (125g) melted butter
1/2 cup (72.5g) plain flour
1 cup (250g) sugar
1 cup (90g) coconut
2 cups (500ml) milk
2 tspns vanilla essence


Method:
Blend all ingredients and pour mixture into a greased pie tin.
Bake in the oven at 170 degrees for 1 hour or until firm

Pumpkin Soup (Cheryl Hogger)

Ingredients:
3 x 510g pumpkin soup
3 x tspns red curry paste
3 x 400ml cans coconut milk
2 cups (250ml) chicken stock (more or less depending on thickness required)
3 x chicken thigh fillets (340g) maybe ¼ kg
½ bunch green onions (shallots)
2 – 3 tbspns coriander leaves (or substitute dried)
chopped pumpkin pieces (butternut)

Method:
Add curry paste to heated oil in pan until fragrant.
Add soup, coconut milk & stock to pan and bring to boil.
Add chicken and pumpkin and stir until cooked.
Stir in shallots and chopped coriander.


Notes:
Use prawns & vegie stock instead of chicken
Use deb potatoes for thickening of soups

Tomato & Crab Soup (Cheryl Hogger)

Ingredients:
6 x Large Tomatoes peeled and chopped
2 x 440g Tomato soup
6 lge teaspoons curry powder
1 ½ cups dry sherry
3 x 170g cans crabmeat
600ml thickened cream
1 x bunch parsley
Salt (carefully)

Method:
Empty soup into saucepan along with curry and tomatoes and simmer 10 – 15 mins.
Add sherry and cream, simmer few more minutes, adjust seasonings, add crab meat to heat through only.
Add Parsley

Trifle (Emily Carter)

Ingredients:
6 jam rolls, thinly sliced
600 ml custard
1 ripe cherry jelly (made as per packet instructions)
300 ml fresh cream, beaten
1 tbspn icing sugar mixture
small amount red food colouring
fresh strawberries or raspberries to decorate

Method:
Beat cream, add icing sugar and food colour.
Layer in a bowl - rolls, custard, jelly, cream, fruit.

Chocolate Mousse

Ingredients:
125g dark cooking chocolate
250ml fresh pure cream
2 tbspn castor sugar
1 egg (if double qty use 3 eggs)

Method:
Place chocolate, 1/4 cup cream and castor sugar in bowl and melt. Allow to cool.
Beat egg white in separate bowl.
Beat rest of cream in separate bowl.
Once chocolate mixture has cooled stir in egg yolk to chocolate.
Then mix chocolate mixture into cream by folding gently and then do same with egg whites.
And then lick the spoon yourself!!!!

Note: The cooler the chocolate the less smooth the mousse is and it will create lumpy chocolate bits.

Sticky Date Pudding

Ingredients:
1 cup dates, roughly chopped
300ml water
1 tspn bicarbonate of soda
60g butter
3/4 cup (187.5g) castor sugar
3 eggs
1 tspn vanilla essence
1 1/4 cup (156g) self-raising flour

Sauce Ingredients:
1 cup (250g) brown sugar
125g diced butter
1/2 cup (125ml) fresh cream
1 tspn vanilla essence

Pudding Method:
Put chopped dates and water in saucepan, bring to boil. Add bi-carb soda, lower heat, simmer 1 minute. Remove from heat, cool slightly. Cream butter and sugar in food processor, then add eggs one at a time. Pour in date mixture and vanilla. Puree slightly, then add flour, process for 30 seconds, then spoon into well greased lined steamer. Cook in covered steamer for 1 hour or until cooked.

Sauce Method:
Place all ingredients in  saucepan. Heat gently, stirring constantly until melted. Do not boil.

Rocket and Macadamia Nut Salad

Ingredients:
2 bunches asparagus chopped and blanched
2 bunches rocket
1/2 cup  macadamia nuts toasted
1 cup parmesan cheese flakes

Dressing Ingredients:
1/3 cup macadamia oil
1/4 cup orange juice
2 tbspns white vinegar
1 tspn cracked pepper
1 tbspn crunchy peanut butter
1 clove crushed garlic

Method:
Place all salad ingredients into large bowl.
Place all dressing ingredients in jar and shake well. Add to salad as the last thing. (Dressing keeps well in refrigerator.)

Baby Spinch Salad

Ingredients:
1 bunch baby spinach leaves
1 pkt salted cashews
250g chopped, cooked bacon
2 handfulls snowpeas

Dressing Ingredients:
1/2 cup olive oil
1/2 cup  brown sugar
1/4 cup soy sauce
1/4 cup tomato sauce

Method:
Place all salad ingredients into a large bowl.
Place all dressing ingredients in har and shake well. Add to salad as the last thing. (Dressing keeps well in refrigerator.)

Chinese Noodle Salad

Ingredients:
1/2 chinese cabbage
2 shallots
1 pkt Chang Chinese Noodles
1/2 cup flaked/slivered almonds
1/2 cup sunflower seeds or pine nuts

Dressing Ingredients:
1/4 cup oil
1/4 cup white sugar
1/8 cup white vinegar
1 tbspn soy sauce
(I always double the dressing)

Method:
Lightly toast seeds/nuts.
Place finely sliced cabbage and shallots in a bowl.
Add noodles, nuts and dressing just prior to serving.

Mix all ingredients for dressing together well.

Pork with Apricot Glaze

Ingredients:
500g pork fillets
60g butter
1 onion, sliced
2 tspn curry powder
2 tspn grated fresh ginger
2 tbspn apricot jam
2 tbspn light soy sauce
1 tbspn lemon juice

Method:
Melt butter in pan, add onion, curry powder, ginger, jam, soy sauce and lemon juice, stir over low heat until jam is melted.
Place pork in greased shallow overproof dish in single layer, pour sauce over, bake uncovered in moderate oven for about 25 mins or until pork is tender (or microwave on HIGH for about 8 mins).

Serves 4

Doyles Garlic Prawns

Ingredients:
1/2 tspn salt
4 cloves crushed garlic
2 tspn crushed black peppercorns
2 tspn lemon juice
2 tspn Brandy
1/2 kg green prawns
1/2 cup cream
chopped parsley

Method:
Place salt, garlic, peppercorns, lemon juice and brandy in a bowl and mix well together.
Cook prawns quickly in olive oil. Approx 1/2 way through add sauce as above and cream.
Just prior to serving add some chopped parsley.

Meatballs & Sauce (Rosa DeLuca)

Meatball Ingredients:
400g good mince
1 clove crushed garlic
1/2 cup grated cheese
2 cups grated bread (use stale bread like vienna 1 day old preferred)
4 eggs
1/4 cup water
salt
parsley

Method:
Mix together, make balls. Not to big, cook in pasta sauce (see other recipe). when adding water bring to boil and simmer until cooked.
Do not make mixture to soft or to hard.

Pasta Sauce (Rosa DeLuca)

Ingredients:
1 onion
Approx. 4 tbspn oil
2 cloves garlice
800gms tin peeled tomatoes
2 tspns salt
basil
1/2 cup water
grated cheese for pasta

Method:
Cook onion and garlic in oil. Add tomatoes and basil. Puree or blend.
Cook approx 15 mins - simmering when thick add 1/2 cup water. Simmer until thick keep stiring occasionally or it will stick.

Pasta (Rosa DeLuca)

Ingredients:
3 cups plain flour
3 eggs
1/4 cup water
2 tspn salt

Method:
Mix all together into long roll, cut into thick balls, flattern with fist.

Using machine to setting. Open roller to fullest. Put each ball flatterned and roll into sheet, repeat 3-4 times, flouring each sheet until finished. Then smaller setting again - roll each sheet about 2 times make sure its smooth that exstend the sheet much longer. Flour again each sheet, put aside, when finished cut for spaghetti or fettuccini, spread on cloth on table to dry, dust with flour.

Boil pasta in lots of boiling salted water.

Beware as soon as pasta begins to boil, as it cooks very fast, drain serve with sauce and grated cheese.

Hommus (Kate Kattar recipe)

Ingredients:
1 can chick peas, drained, reserve liquid
1 small clove garlic
big pinch sea salt
2 heaped tbspns Tahini
1/2 lemon juiced
2 tbspn olive oil
sprinkle paprika

Method:
Put chick peas, garlic, salt and Tahini in food processor (Cuisinart if you are lucky enough!). Mix for a few seconds.
Add 1/3rd chick pea liquid slowly to food processor, then the lemon juice. Mix for 2 minutes.
Put in serving bowl. Keeps refrigerated well.
Serve at room temperature, put a tiny sprinkle of paprika and the olive oil on top and swirl.