Nanna's recipe book

Colleen Kell’s

Recipe Book

Christmas............................................................................... 2

Biscuits................................................................................. 10

Cakes................................................................................... 14

Pastry................................................................................... 22

Puddings............................................................................... 24

Slices.................................................................................... 26

Toppings, Icings, Fillings and Sauces......................................... 30

Miscellaneous Sweets............................................................ 33

Main Meals........................................................................... 35

Soups................................................................................... 43

Pickles and Sauces................................................................. 50

Salads................................................................................... 53

Miscellaneous Savoury........................................................... 54

 

Christmas

Christmas Pudding 1

250g butter

250g brown sugar

5 eggs

500g raisins

500g sultanas

250g currants

125g mixed peel

1 cup soft white breadcrumbs

1 green apple, grated

1 carrot, grated

2 ½ cups plain flour

2 tsp mixed spice

1 heaped tsp bicarb soda, dissolved in a little water

¼ cup brandy

1.    Beat butter and sugar together until thick and creamy.

2.    Add eggs, one at a time, beating well between additions.

3.    Add breadcrumbs, apple, carrot and dissolved bicarb. Mix well.

4.    Add dried fruit and brandy. Mix well to combine.

5.    Place pudding cloth in boiling water until soaked, wring out. Place mixture in the middle of the cloth, tie off as tightly as possible and boil in a large pot of water for 6 hours.

Note: “Cooked in 2002” “Very good 2005”.

Christmas Pudding 2 (Nanna’s variation)

125g butter

125g brown sugar

3 eggs

685g mixed fruit

¾ cup soft white breadcrumbs

½ green apple, grated

½ carrot, grated

1 ¼ cups plain flour

1 tsp mixed spice

½ heaped tsp bicarb soda, dissolved in a little water

¼ cup brandy

1.    Beat butter and sugar together until thick and creamy.

2.    Add eggs, one at a time, beating well between additions.

3.    Add breadcrumbs, apple, carrot and dissolved bicarb. Mix well.

4.    Add dried fruit and brandy. Mix well to combine.

5.    Place pudding cloth in boiling water until soaked, wring out. Place mixture in the middle of the cloth, tie off as tightly as possible and boil in a large pot of water for 6 hours.

Note: This is the recipe Nanna (Colleen) uses, “Very Good!”. Freezes and microwaves very well.

Christmas Pudding 3

450g breadcrumbs

230g plain flour

450g butter

8 eggs

230g raisins

230g currants

230g sultanas

230g brown sugar

120g mixed peel

1 tsp ground ginger

1 tsp ground nutmeg

1 tsp ground cloves

230ml brandy or rum

1 tsp baking soda

1.    Place raisins, currants, sultanas, mixed peel and brandy in a bowl. Allow to soak overnight.

2.    Beat butter and sugar together until thick and creamy.

3.    Add eggs, one at a time, beating well between additions.

4.    Add sifted flours, spices, bicarb and breadcrumbs. Stir to combine.

5.    Add soaked fruit and mix in.

6.    Place pudding cloth in boiling water until soaked, wring out. Place mixture in the middle of the cloth, tie off as tightly as possible and boil in a large pot of water for 4-5 hours.

Note: Use 690g mixed dried fruit in place of raisins, currants and sultanas.

Easy Plum Pudding 1

1kg mixed fruit

3 eggs

300ml cream

1 cup firmly packed brown sugar

2 ¼ cups plain flour

1 tsp nutmeg

1 tsp bicarb soda

½ cup brandy or rum

Brandy sauce or custard, to serve

1.    Beat eggs and sugar together until thick and creamy.

2.    Add chopped fruit and cream. Mix well.

3.    Add sifted dry ingredients and mix to combine.

4.    Place pudding cloth in boiling water until soaked, wring out. Place mixture in the middle of the cloth, tie off as tightly as possible and boil in a large pot of water for 5 ½ hours.

5.    Boil for and additional 1 ½ hours before serving. Serve with brandy sauce or custard.

Note: Freezes and microwaves very well.

Plum Pudding 2

230g butter

230g sugar

4 eggs

450g plain flour

1 tsp bicarb soda

450g raisins

230g sultanas

120g mixed peel

as much brandy as liked

1.    Beat butter and sugar together until thick and creamy.

2.    Add eggs, one at a time, beating well between additions.

3.    Mix in other ingredients.

4.    Place pudding cloth in boiling water until soaked, wring out. Place mixture in the middle of the cloth, tie off as tightly as possible and boil in a large pot of water for 5 hours

Microwave Plum Pudding 3 (Elsie)

2 tbs butter

1 tbs plum jam

1 cup milk

1 cup mixed dried fruit (or dates and sultanas)

2 tbs brown sugar

1 tsp bicarb soda

1 cup self raising flour

1 tsp mixed spice

1 tsp cocoa

1 tbs sherry

1.    Combine butter, ham, milk, fruit and sugar in a large microwave jug. Cook on high for 4 mins.

2.    Stir in bicarb soda (it will froth up) and allow to cool.

3.    Add flour, mixed spice, cocoa and sherry. Stir to combine.

4.    Grease a microwave safe container. Place a small piece of paper in bottom of container so pudding will not stick. Pour in mixture and cook on medium for 12 mins.

5.    Allow to stand for 5 mins before uncovering and turning onto a wire rack to cool.

White Christmas

1 cup icing sugar

1 cup mixed fruit

2 cups rice bubbles

1 cup powdered milk

1 cup coconut

250g copha, melted

1.    Line a slice tin with baking paper.

2.    Combine icing sugar, fruit, rice bubbles, powdered milk and coconut in a bowl.

3.    Add melted copha and mix through.

Press mixture into prepared pan. Refrigerate until set.

Christmas Cake 1

230g butter

1 ½ cups brown sugar

4 – 5 eggs, at room temperature

2 ½ cups plain flour

450g mixed dried fruit

2/3 cup raisins

½ cup brandy, rum or red wine

½ pkt glace cherries, chopped

¼ tsp ginger

¼ tsp nutmeg

¼ tsp cinnamon

½ tsp salt

½ tsp vanilla

1 grated granny smith apple

1.    Combine dried fruit, raisins and brandy in a bowl. Cover and allow to soak overnight.

2.    Grease and triple line a cake tin. Preheat oven to 180°c.

3.    Cream together butter and sugar. Add eggs, one at a time, ensuring each is fully incorporated before adding next.

4.    Add remaining ingredients and soaked fruit and mix to combine.

5.    Pour mixture into prepared pan and bake for about 90 mins.

Christmas Cake 2

1.5kg mixed dried fruit

½ cup brandy/sherry

1 granny smith apple, grated

1 tbs honey

1 cup brown sugar

250g butter

4 eggs

1 ½ cups plain flour

½ cup self raising flour

1 tsp mixed spice

1.    Grease and triple-line a deep 23cm round or 20cm square cake pan. Preheat oven to 140°c.

2.    Place dried fruit in a large bow with sherry, apple, honey, sugar and eggs. Mix

3.    Well with a wooden spoon, breaking up large clumps of fruit.

4.    Melt butter and pour into fruit. Add sifted flours and spice. Mix thoroughly.

5.    Pour mixture into prepared pan. Bake for 3 ½ hours, or until cooked through.

6.    Remove from oven, brush with extra sherry, cover tightly with foil and cool in pan until cold.

7.    Remove from tin, leaving lining paper in tact.

8.    Refrigerate in glad wrap.

Wagga Pudding

2 cups flour

1 cup sugar

¾ cup sultanas and currants or mixed frui

2 large tbs butter

2 tsp bicarb soda

1 ½ cups boiling water

nutmeg, to taste

1 egg

brandy or wine, to taste

1.    Combine bicarb, nutmeg, sugar and butter in a large bowl. Add boiling water and stir until dissolved.

2.    Add flour, fruit and egg. Stir to combine. Cover and refrigerate overnight.

3.    Place pudding cloth in boiling water until soaked, wring out. Place mixture in the middle of the cloth, tie off as tightly as possible and boil in a large pot of water for 4 hours.

Quick and Easy Christmas Cake (Magazine)

1 ½ cups mixed fruit

½ cup sherry, rum, whisky or brandy

1 granny smith apple, grated

1 tbs honey or golden syrup

1 cup firmly packed brown sugar

250g butter

4 eggs

1 ½ cups plain flour

½ cup self raising flour

1 tsp mixed spice

½ tsp ground ginger

1.    Grease and triple-line a deep 23cm round and 20cm square cake tin. Preheat oven to 140°c.

2.    Place chopped mixed fruit in large basin, add sherry, apple, honey, sugar and eggs. Mix well with wooden spoon or hand to break up any large clumps of fruit. Add cooled, melted butter, sifted flours and spices. Mix thoroughly.

3.    Pour mixture into prepared tray. Bake for 3 ½ hours, or until cooked through.

4.    Remove from oven, brush evenly with about 2 tbs of extra sherry, cover tightly with foil then leave until cold.

5.    Remove from tin, leavening lining paper intact. Refrigerate in glad wrap for at least two months

Note: Two months may seem like a really long time, but the time will help the flavours develop.

Easy Mix Fruit Cake

900g mixed dried fruit

¾ cup sweet sherry

2 cups brown sugar

230g butter

3 cups plain flour

½ tsp ground nutmeg

½ tsp ground ginger

½ tsp salt

½ tsp cinnamon

½ tsp bicarb soda

3 eggs

½ cup milk

1.    Preheat oven to 200°c. Grease and triple line a cake tin.

2.    Combine fruit, rum and sugar in a large bowl. Mix through and allow to stand overnight.

3.    Melt butter and milk in a small bowl. Pour into fruit mixture. Add eggs and mix through.

4.    Add plain flour, nutmeg, ginger, salt, cinnamon and bicarb. Mix to combine.

5.    Pour mixture into prepared pan. Reduce oven heat to 150°c. Bake cake for hour. Reduce heat to 100°c. Bake for at least 2 hours.

Light Fruit Cake (Magazine)

250g butter

1 tbs finely grated lime rind

1 cup caster sugar

½ cup lime marmalade

4 eggs

½ cup coconut

2 cups sultanas

½ cup red glace cherries, quartered

½ cup green glace cherries, quartered

½ cup chopped glace pineapple

½ cup slivered almonds

¼ cup chopped glace ginger

1 ½ cups plain flour

½ cup self raising flour

holly sprig and ribbon to decorate

1.    Grease and triple-line a 19cm square or 23cm round cake. Preheat oven to 150°c.

2.    Beat butter, rind and sugar in a medium bowl with an electric mixer until just combined (don’t overbeat). Add marmalade, beat until just mixed. Beat in eggs, one by one, until just combined.

3.    Transfer mixture to a large bowl. Stir in coconut, fruit, nuts, ginger and combined sifted flours. Mix well. Spread into prepared pan.

4.    Bake for 2 ½ - 3 hours, or until cooked when tested. Cover with foil and cool in pan.

5.    Decorate with holly sprig and ribbon.

Notes: “Made in 2005”

Quick and Easy Fruit Cake (Magazine)

2 cups chopped raisins

1 cup sultanas

410g jar fruit mince

200g butter, chopped

¼ cup brandy + ¼ cup to brush

1 cup brown sugar, firmly packed

½ tsp bicarb soda

3 eggs, lightly beaten

1 ½ cups plain flour

3 tsp mixed spice

blanched almonds, to decorate

glace cherries, to decorate

1.    Preheat an oven to 150°c. Grease and line a 20cm round cake pan or 8 x ¾ cup muffin pan.

2.    Combine raisins, sultanas, fruit mince, butter, brandy and sugar in a large pan. Stir over low heat until butter is melted and sugar dissolved. Cover, simmer for 4 mins. Remove from heat, stir in bicarb. Transfer mixture to a large bowl. Allow to cool.

3.    Add eggs and combined sifted dry ingredients to fruit mixture, mix well. Spread evenly into prepared pan or pans. Decorate top with almonds and cherry.

4.    Bake for about 1 hour and 45 mins for a large cake or 40 mins for small cakes, or until cooked when tested. Brush hot cake or cakes with extra brandy, then cover with foil, cool in pan or pans.

Light and Easy Boiled Fruit Cake

375g mixed dried fruit

½ cup soft brown sugar

1 tsp mixed spice

½ cup water

125g butter

½ cup sherry

2 eggs, lightly beaten

2 tbs marmalade

1 cup self raising flour

1 cup plain flour

½ tsp bicarb soda

Topping (Optional):

1/3 cup toasted muesli

chopped walnuts

glace cherries, to decorate

1.    Preheat oven to 150°c. Grease and line a 25cm cake tin.

2.    Place the fruit mix, sugar, spice, water and butter in a large saucepan. Bring to the boil, then reduce heat and simmer gently for 3 mins. Remove from heat and allow to cool.

3.    Stir in sherry, eggs and marmalade. Fold in sifted flours and bicarb, mixing well.

4.    Spoon mixture into prepared pan. Top with muesli, walnuts and cherries, if using. Bake for 40 mins. Cover with foil and bake for a further 20 – 40 mins.

Fruit and Nut Cake (Magazine)

125g glace peaches

125g glace apricots

½ cup pitted dates

2 cups toasted hazelnuts

¾ cup toasted blanched almonds

¾ cup mixed dried fruit

2 eggs

½ cup brown sugar, firmly packed

2 tsp vanilla essence

1 tbs golden syrup

125g butter, softened

½ cup plain flour

1/3 cup self raising flour

1.    Grease and line a 14x21cm loaf pan. Preheat oven to 150°c..

2.    Chop peaches, apricots and dates into pieces the same size as the hazelnuts. Place in a bowl with whole nuts and mixed dried fruit.

3.    Beat eggs in a small bowl with an electric mixer until thick and creamy. Add sugar, vanilla, syrup and softened butter. Beat until mixed. Stir in fruit mixture with combined sifted flours. Press evenly into prepared pan.

4.    Bake for 2 hours, or until cooked. Allow to cool in pan.

Glazing for Ham (Patti)

½ cup honey

2 tbs dry sherry

2 tsp soy sauce

¼ cup brown sugar

3 tsp French mustard

1.    Combine all ingredients in a small bowl.

Note: “Double sherry is better!”

Glazed Christmas Ham

4-5kg leg of ham

½ cup orange juice

½ cup brown sugar

2 tbs honey

1 tbs mustard sauce

1 tbs soy sauce

50-60 whole cloves

pepper, to taste

1.    Preheat oven to 180°c.

2.    Remove the rind and excess fat from the ham. Place the ham on a roasting rack in a deep roasting pan.

3.    With a sharp knife, score the ham creating deep cuts crossways and then diagonally to form a diamond pattern.

4.    Mix together the orange juice, sugar, honey, mustard sauce, soy sauce and make a glaze. Brush ham with a little of the glaze then press a clove into each diamond, season with pepper and place in the oven.

5.    Cook uncovered for 70 mins, brushing with glaze every 10 mins.

4.     

Biscuits

Monte Carlos (Gran)

250g butter

3 cups self raising flour

2 tbs honey or golden syrup

½ cup sugar

⅓ cup coconut

2 eggs

1.    Preheat oven to 180°c. Line two baking trays with baking paper.

2.    Cream butter and sugar with an electric mixer.

3.    Add eggs, honey, coconut and flour and mix well.

1.    Place small spoonfuls of mixture on prepared tray and press down with a fork.

2.    Bake for 10 – 15 mins, then allow to cool completely.

3.    Spread one biscuit with jam and icing and sandwich with another biscuit.

Monte Carlos

185g butter

½ cup firmly packed brown sugar

1 egg

½ tsp vanilla

1 ½ cups self raising flour

¾ cup plain flour

½ cup coconut

raspberry jam

basic icing

4.    Preheat oven to 180°c. Line two baking trays with baking paper.

5.    Cream butter and sugar with an electric mixer until light and fluffy.

6.    Add egg, vanilla and coconut. Mix in flours.

7.    Roll into about 50 small balls and press down on prepared tray with a fork.

8.    Bake for 10 – 15 mins, then allow to cool completely.

9.    Spread one biscuit with jam and icing and sandwich with another biscuit.

ANZAC Biscuits

1 cup rolled oats

¾ cup coconut

1 cup self raising flour

1 cup sugar

½ cup butter

1 tbs golden syrup

1 tsp bicarb soda

2 tbs boiling water

1.    Preheat oven to 180°c. Line two baking trays with baking paper.

2.    Combine oats, coconut, flour and sugar in a large bowl.

3.    Place butter and golden syrup in a small bowl/mug and melt together. Add water and bicarb soda and mix to combine.

4.    Pour butter mixture into dry mixture and mix well.

5.    Roll mixture into balls and press onto prepared trays. Bake for 15-20 mins.

Brown Biscuits

1 cup drippings

1 cup sugar

2 eggs

2 tbs treacle

½ cup milk

4 cups self raising flour

Plum jam, to press together

1.    Preheat oven to 180°c. Line two baking trays with baking paper.

2.    Place all ingredients in a large bowl. Roll to form a dough ball.

3.    Roll mixture out and cut into biscuits using a cookie cutter.

4.    Place biscuits on prepared tray and bake for about 10 mins. Remove from oven and allow to cool slightly.

5.    Stick two biscuits together using jam.

Drought Buns (Nanna Kell)

2 cups self raising flour

1 ½ cups sugar

100g butter

2 cups sultanas

1 ¼ cups milk

1.    Preheat oven to 180°c. Line two trays with baking paper.

2.    Combine flour and sugar in a large bowl. Rub in butter until breadcrumbs form.

3.    Add sultanas and milk and stir to combine.

4.    Place spoonfuls of mixture onto prepared trays.

5.    Bake for 10-15 mins, until lightly golden.

Peanut Butter Biscuits

110g butter

¾ cup sugar

½ cup peanut butter

¼ cup milk

1 tsp vanilla

1 ½ cups self raising flour

1.    Preheat oven to 180°c. Line two trays with baking paper.

2.    Combine all ingredients in a large bowl.

3.    Roll mixture into small balls. Place on prepared trays and press with a fork to flatten slightly.

4.    Bake for 12 mins.

Jam Drops

110g butter

1 cup sugar

2 eggs

2 cups self raising flour

½ cup coconut

⅓ cup jam

1.    Preheat oven to 180°c. Line two baking trays with baking paper.

2.    Cream butter and sugar in a large blow.

3.    Add eggs and stir to combine. Add flour and coconut and mix well.

4.    Roll tablespoons full on mixture into balls.

5.    Place balls on prepared tray. Press thumb into balls and fill holes with jam.

6.    Bake for 15 mins or until lightly browned.

Pumpkin Cookies

½ cup caster sugar

1 egg

120g butter

2 ½ cups self raising flour

1 cup cooled mashed pumpkin

salt

a little milk, if needed

1.    Preheat an oven to 180°c. Line two baking trays with baking paper.

2.    Beat sugar, butter and egg together until well combined. Add flour and salt and mix to just combine.

3.    Spoon mixture onto prepared trays. Bake until lightly golden.

Rock Cakes

2 cups self raising flour

pinch salt

110g butter

1 cup sugar

1 cup mixed dried fruit

1 cup milk

1 egg

1.    Preheat oven to 180°c. Line two trays with baking paper.

2.    Rub butter, salt and flour until mixture forms breadcrumbs.

3.    Add sugar, dried fruit, milk and egg.

4.    Place spoonfuls of mixture onto prepared tray.

5.    Bake for 10-15 mins, until lightly golden.

Cherry Shortbreads (Magazine)

175g unsalted butter, chopped at room temperature

½ cup icing sugar mixture

1 cup plain flour

1/3 cup cornflour

11 red glace cherries, halved

extra icing sugar mixture, to decorate

1.    Preheat oven to 180°c. Grease and line 3 baking trays with baking paper.

2.    Beat butter and icing sugar in a small bowl of an electric mixer until light and fluffy. Add combined sifted flours. Stir with a wooden spoon until combined.

3.    Roll tablespoons of mixture into balls. Place them on oven trays, 4cm apart. Press lightly with your fingers to flatten slightly. Press a cherry half into the centre of each one.

4.    Cook, one tray at a time for about 15-20 mins, or until pale golden. Leave biscuits on trays for 5 mins before lifting onto a large wire rack to cool.

5.    Serve biscuits dusted with extra sifted icing sugar.

Cakes

Banana Cake

3 bananas, mashed

110g butter

1 cup sugar

2 eggs

1 tsp vanilla

1 tbs milk

½ tsp bicarb soda

1 ½ cups self raising flour

Caramel Icing (see recipe), to cover

whipped cream, to serve

1.    Preheat oven to 180°c. Grease and line a cake tray.

2.    Combine milk and bicarb soda in a mug.

3.    Cream butter and sugar in a large bowl. Add eggs, bananas, vanilla and milk mixture.

4.    Add flour and mix until just combined.

5.    Pour into prepared pan and bake for 40 mins.

6.    Allow to cool completely then top with Caramel Icing and serve with whipped cream.

Banana Caramel Loaf (Denis Kelly)

125g butter

¾ cup firmly packed brown sugar

1 tsp mixed spice

2 eggs

1 ½ cups self raising flour

½ tsp bicarb soda

1 cup mashed banana

½ cup sour cream

¼ cup milk

Icing:

60g butter

½ cup firmly packed brown sugar

2 tbs milk

¾ cup icing sugar mixture

1.    Grease and line a 15x25cm loaf pan. Preheat oven to 180°c.

2.    Beat butter, sugar and spice in small bowl with electric mixer until lightl and fluffy.

3.    Beat in eggs one at a time until combined. Transfer mixture to large bowl, stir in sifted flour and bicarb with remaining ingredients.

4.    Spread mixture into prepared pan. Bake for 1 hour.

5.    Stand in pan for a few mins before turning onto a wire rack to cool.

6.    Meanwhile, make icing. Melt butter in a small pan. Add sugar and milk and bring to the boil. Reduce heat and simmer, stirring, for 2 mins. Allow to cool.

7.    Stir in enough sifted icing sugar to give a spreadable consistency, then spread over cooled cake.

Boiled Date Loaf

2 cups chopped dried dates

1 tsp bicarb soda

1 cup boiling water

2 tbs butter

¾ cup sugar

1 ½ cups self raising flour, sifted

1 pinch salt

1 egg, lightly beaten

1.    Place dates in a saucepan with butter and water. Bring to the boil, reduce heat and allow to simmer gently for about 10 mins.

2.    Stir in bicarb soda then allow to cool for about 30 mins.

3.    Meanwhile, grease and line a loaf pan and preheat oven to 180°c.

4.    Stir in egg and salt. Mix to combine then stir in sifted flour. The mixture will be runny.

5.    Pour mixture into prepared loaf pan and bake for 30-40 mins.

Cream Cakes

1 ¼ cups cream

1 cup caster sugar

2 eggs

vanilla, to taste

2 cups self raising flour

Sultanas, optional

1.    Preheat oven to 180°c. Line some cupcake trays with patty pans.

2.    Beat cream, sugar, eggs and vanilla in a bowl.

3.    Fold in sifted flour and sultanas, if using.

4.    Spoon mixture into patty pans. Bake for 15-20 mins, until golden and cooked through.

Note: You could make one large round cake with this mixture instead of cupcakes. It will take approximately 50 mins to bake.

Date Loaves (Margaret)

110g butter

2 tbs golden syrup

2 cups sugar

1 cups coconut

2 cups chopped dates

2 eggs, well beaten

2 cups self raising flour

chopped walnuts, optional

1.    Melt butter and golden syrup in a small saucepan. Allow to cool.

2.    Add eggs and stir well.

3.    Add dry ingredients and mix until just combined.

4.    Press into tin and bake until cooked through.

NOTE: This is a double mixture and can be halved.

Lemon Butter Sponge (Magazine)

4 eggs

⅔ cup caster sugar

⅓ cup cornflour

⅓ cup plain flour

⅓ cup self raising flour

1 tbs icing sugar + extra to dust

300ml thickened cream

½ cup Lemon Butter (see recipe)

1.    Preheat oven to 180°c. Grease and line a 25cm cake pan.

2.    Triple-sift flours into a large bowl.

3.    Beat eggs with an electric mixer for about 10 mins, until thick and creamy.

4.    Gradually add sugar, beating until dissolved completely.

5.    Gently fold through flours until just combined. Pour into prepared pan and bake for about 35 mins. Turn sponge out onto a wire rack to cool completely.

6.    Meanwhile, beat icing sugar with thickened cream.

7.    Cut sponge horizontally and spread with lemon butter and cream filling. Sprinkle with extra icing sugar before serving.

Note: Unfilled sponge suitable to freeze.

Cheese Cake (Judy Tods)

500g Philadelphia cheese

2 cans condensed milk

vanilla essence, to taste

2/3 cup lemon juice

prepared biscuit base

1.    Combine cheese, milk, vanilla and lemon juice in a bowl.

2.    Spread over biscuit base and refrigerate until set.

1.    Turn cake out onto prepared paper. Remove lining paper from pan. Trim edges of cake then roll up from short end, using paper as a guide. Stand for 5 mins, unroll, then allow to cool completely.

2.    Meanwhile, make ginger cream – Beat cream, ground ginger and sugar until firm peaks form. Fold in glace ginger.

3.    Spread cream over cake then re-roll. Refrigerate for 30 mins before serving. Decorate.

Quick Chocolate Cake

1 cup self raising flour

¾ cup sugar

2 heaped tbs cocoa

1 heaped tbs butter

1 tsp vanilla

1 egg, beaten

1 cup milk

1.    Preheat oven to 180°c. Grease and line a cake tin.

2.    Place flour, sugar and cocoa in a bowl.

3.    Melt butter and vanilla together in a small bowl. Add to flour mixture.

4.    Stir in egg and milk. Continue stirring for 2 mins, until well combined.

5.    Pour mixture into prepared pan and bake for 30 mins.

Easy Chocolate Cake (Magazine)

¼ cup water

1/3 cup cocoa

60g soft butter, hopped

2 tbs plum jam

1 egg, lightly cake

½ cup milk

½ tsp vanilla essence

1 ¼ cups self raising flour

¾ cup firmly packed brown sugar

Frosting:

60g butter, chopped

¾ cup icing sugar mixture

1 ½ tbs cocoa

1 tbs milk

1.    Lightly grease and line a deep 20cm round cake pan. Preheat oven to 180°c.

2.    Place water in a saucepan. Bring to the boil. Add cocoa, stir to form a smooth paste.

3.    Add butter and jam, stir until butter is melted. Remove from heat, stir in egg, milk and essence.

4.    Stir in sifted flour and sugar, pour mixture into prepared pan.

5.    Bake for 40 mins, or until cooked when tested. Stand 5 mins before turning onto wire rack to cool.

6.    Top cost cake with frosting and dust with extra sifted cocoa, if desired.

7.    Frosting: Beat butter in small bowl with electric mixer until as white as possible. Gradually beat in half the sifted icing sugar and all of the cocoa, all of the milk, then remaining icing sugar. Beat until smooth.

Chocolate Cake (Magazine)

1 ¼ cups self raising flour

2 tbs cocoa powder

¼ tsp bicarb soda

1 cup caster sugar

¾ cup milk

125g butter, melted

2 eggs, lightly beaten

1 tsp vanilla extract

Chocolate frosting:

1 cup icing sugar

¼ cup cocoa powder

30g butter, at room temperature

2 tbs hot water

1.    Preheat oven to 180°c. Lightly grease and line a 20cm round cake pan.

2.    Sift flour, cocoa and bicarb in a large bowl. Add remaining ingredients. Using an electric mixer, beat mixture for 5-8 mins until creamy and smooth.

3.    Pour mixture into prepared pan. Bake for 45-50 mins, or until cooked whem tested with a skewer. Cool in pan for 10 mins before transferring to wire rack to cool completely.

4.    Meanwhile, in a medium bowl combine frosting ingredients. Beat with a wooden spoon until smooth. Spread frosting over cooled cake.

Fairy Cupcakes (Magazine)

125g butter, chopped, at room temperature

2/3 cup caster sugar

1 tsp vanilla extract

2 eggs

1 ¾ cups self raising flour, sifted

2/3 cup milk

½ cup thickened cream, whipped

Pink glace icing:

¾ cup icing sugar

1 tsp soft butter

pink food colouring

2-3 tsp hot water

coloured sprinkles, to decorate

1.    Preheat oven to 180°c. Line a 12 hole muffin pan with paper patty cases.

2.    In a large bowl, using an electric beater, cream butter and sugar together until light and fluffy. Beat in vanilla.

3.    Add eggs one at a time, beating well after each addition. Fold in flour alternately with milk, beginning and ending with flour. Spoon mixture into paper cases until two-thirds full.

4.    Bake for 20-25 mins, until cooked when tested. Cool in pan for 5 mins. Transfer to a wire rack to cool completely.

5.    Meanwhile, sift icing sugar into a bowl. Beat in butter, food colouring and enough water to make a smooth, spreadable consistency. Spread over cooled cakes. Allow to set.

6.    Cut out a small circle from top of cake. Fill with cream. Replace top. Spread with icing. Top with sprinkles.

Note: When cutting tops off cakes, make a small recess to allow for the cream.

Highlight Cake

2 cup sugar

2 cups self raising flour

4 eggs

4 tbs custard powder

1 cup milk

250g softened butter

1.    Preheat an oven to 180°c. Grease and line a 25cm cake pan.

2.    Place all ingredients in a large bowl. Beat with an electric beater for 10 mins.

3.    Pour into prepared pan. Bake for 50-60 mins.

Passionfruit Butter Cake (Magazine)

125g butter, chopped

¾ cup caster sugar

2 eggs, lightly beaten

2 cups self raising flour

½ cup milk

¼ cup passionfruit pulp

Passionfruit icing:

1 ½ cups icing sugar mixture

1 tsp soft butter

1 tbs passionfruit pulp

1 tbs milk, approximately

1.    Grease and line a 21cm baba cake pan. Preheat oven to 180°c.

2.    Combine butter, sugar, eggs, flour and milk in a bowl. Bet with an electric mixer on low until ingredients are combined.

3.    Increase speed to medium and beat until the mixture is smooth and changed in colour.

4.    Stir in passionfruit then pour into prepared pan. Bake for 45 mins, or until cooked through. Turn onto a wire rack to cool completely.

5.    Passionfruit icing: Sift icing sugar into small heatproof bowl. Stir in butter, passionfruit and enough milk to give a firm paste. Stir over pan of hot water until icing is spreadable – do not overheat. Spread warm icing over cold cake immediately.

Cinnamon Ginger Roll (Magazine)

3 eggs

½ cup caster sugar + 2 tbs extra

¾ cup self raising flour

2 tsp ground cinnamon + ¼ tsp extra

2 tsp butter

2 tbs boiling water

whipped cream, to decorate

crystallised ginger and strawberries, to decorate

Ginger cream:

150ml thickened cream

½ tsp ground ginger

1 tbs caster sugar

2 tbs chopped glace ginger

1.    Grease and line a 25 x 30cm swiss roll pan. Preheat oven to 180°c.

2.    Beat eggs with an electric mixer for about 3 mins, or until thick and creamy. Gradually add sugar, beating until dissolved between each addition. Fold in combined sifted flour and cinnamon. Melt butter in water, fold into sponge mixture. Spread into pan.

3.    Bake for about 15 mins. Meanwhile, sprinkle baking paper with extra caster sugar and cinnamon.

Spiced Apple Cake (Denis Kelly)

250g butter

1 cup caster sugar

4 eggs

2 ½ cups self raising flour

1 tsp ground cinnamon

1 tsp ground nutmeg

300g sour cream

410g can pie apples, drained

1 medium apple, thinly sliced

¼ cup apricot jam, warmed, sieved

1.    Grease and line a 22cm round cake pan. Preheat oven to 180°c.

2.    Cream butter and sugar in a large bowl with an electric mixture until light and fluffy. Beat in eggs one at a time until combined.

3.    Stir in sifted fry ingredients with cream and pie apples in 2 batches.

4.    Spread mixture into prepared pan, overlap sliced apple round edge of cake. Bake in moderate oven for about 1 hour.

5.    Allow cake to stand in pan for 15 mins. Turn onto a wire rack, brush with jam and allow to cool completely.

Little Cakes (Dawn)

1½ cups sugar

500g butter

1 cup milk

3 cups self raising flour

4 eggs

vanilla, to taste

salt, to taste

1.    Preheat an oven to 180°c. Grease two cupcake tins or line two trays with patty pans.

2.    Beat sugar and butter together until creamy.

3.    Add eggs, one at a time, beating well between additions.

4.    Add vanilla and salt and mix well.

5.    Fold in flour until just combined.

6.    Spoon mixture into prepared trays. Bake for about 20 mins.

7.    Allow to cool in pan for 5 mins, then put on cooling rack to cool completely before icing.

Sponge Cake (Corrine Kell)

¾ cup cornflour

1 tbs custard powder

½ tsp bicarb soda

½ tsp cream of tartar

¾ cup caster sugar

4 eggs, separated

1.    Preheat oven to 180°c. Grease and line a cake pan.

2.    Sift cornflour, custard powder, bicarb and cream of tartar together in a large bowl.

3.    In a separate bowl, beat egg whites until stiff. Add caster sugar and beat for 1 min. Add egg yolks and beat until combined.

4.    Carefully fold in sifted ingredients.

5.    Pour into prepared cake pan and bake for 20 mins.

Pavlova (Magazine)

3 egg whites

1 pinch salt

¾ cup caster sugar

¼ cup granulated sugar

1 tbs cornflour

1 tsp lemon juice

1.    Preheat oven to 140°c. Line a baking tray with baking paper.

2.    Beat egg whites and salt until soft peaks form.

3.    Add caster sugar gradually, beating well after each addition, making sure sugar is completely dissolved.

4.    Mix together granulated sugar and cornflour, lightly fold into meringue with lemon juice.

5.    Spread or pipe meringue onto baking paper in your desired shape.

6.    Bake for 50-60 mins, or until pavlova is dry to touch. Cool in the oven.

Pumpkin Fruit Cake

1 cup hot mashed pumpkin

1 cup butter

1 cup sugar

2 eggs

2 cups self raising flour

2 tbs golden syrup

1 packed mixed fruit.

1.    Preheat an oven to 180°c. Grease and line a 25cm cake pan.

2.    Beat sugar and butter together until creamy.

3.    Beat in eggs and golden syrup.

4.    Add pumpkin and fruit and mix well.

5.    Add flour and mix until just combined.

6.    Pour mixture into prepared tin and bake for 1 hour.

Note: “Very nice!”

Sultana Cake

230g butter

230g sugar

3 eggs

340g plain flour

230g sultanas

1 tsp baking powder

½ cup milk

1.    Preheat an oven to 180°c. Grease and line a cake pan.

2.    Beat butter and sugar together until thick and creamy.

3.    Add eggs, one at a time, beating well between additions.

4.    Add flour, baking powder and salt. Stir to combine.

5.    Add milk and stir through.

6.    Add sultanas and stir to combine.

7.    Bake for 90 mins.

Pastry

Sweet Pastry 1 (Nanna Kell)

110g butter

½ cup caster sugar

1 tbs cold water

2 cups self raising flour

1 egg

1.    Place sugar and flour in a glass bowl. Rub butter into the mixture until it forms crumbs.

2.    Add egg and water and mix until just combined.

3.    Turn pastry onto a lightly floured surface. Knead until smooth then shape into a disc. Wrap in baking paper and refrigerate for 30 mins.

4.    When making a pie, pre-bake the pastry crust for 10 mins with pie weights, then a further 5 mins without them.

Sweet Pastry 2 (Helen Kell)

60g butter

½ cup sugar

1 cup plain flour

1 cup self raising flour

1 egg

cold water

1.    Place sugar and flours in a glass bowl. Rub butter into the mixture until it forms crumbs.

2.    Add egg and water and mix until just combined.

3.    Turn pastry onto a lightly floured surface. Knead until smooth then shape into a disc. Wrap in baking paper and refrigerate for 30 mins.

4.    When making a pie, pre-bake the pastry crust for 10 mins with pie weights, then a further 5 mins without them.

Sweet Pastry 3 (Helen Kell)

⅔ cup caster sugar

1 egg

110g butter

1½ cups self raising flour

1.    Place sugar and flours in a glass bowl. Rub butter into the mixture until it forms crumbs.

2.    Add egg and mix until just combined.

3.    Turn pastry onto a lightly floured surface. Knead until smooth then shape into a disc. Wrap in baking paper and refrigerate for 30 mins.

4.    When making a pie, pre-bake the pastry crust for 10 mins with pie weights, then a further 5 mins without them.

Pastry (June Lucas)

110g butter

½ cup caster sugar

1 egg, lightly beaten

1 cup self raising flour

1 cup plain flour

1 pinch salt

1.    Rub butter through sifted flour and sugar.

2.    Mix in beaten egg and a little bit of milk if needed.

3.    Wrap dough in glad wrap and pop into the fridge for 30 mins.

4.    Roll out as required.

Note: This will freeze well while wrapped in glad wrap.

Basic Pastry/Biscuits Mix (Helen)

120g butter

½ cup sugar

1 egg

1 ½ cups self raising flour

½ cup plain flour

1.    Combine all ingredients.

Note: The mixture might be a bit thick if the egg is small – in which case, add a little milk.

Puddings

Apple Crumble

1 cup plain flour

1 cup brown sugar

1 cup coconut

2 tbs butter

stewed apples and sultanas

1.    Preheat oven to 180°c. Grease a pie or cake pan.

2.    Place stewed apples and sultanas in the base of the prepared pan.

3.    Combine flour, sugar and coconut in a bowl. Rub in butter to form breadcrumbs.

4.    Sprinkle mixture over apples and bake for 20 – 25 mins, until golden.

Strawberry Rhubarb Crumble (Magazine)

500g strawberries, sliced, fresh or frozen

2 bunches rhubarb, chopped into 3-4cm lengths

2/3 cup caster sugar

1 ¼ cups plain flour

2/3 cup brown sugar

100g butter, chopped

2/3 cup rolled oats

¼ cup shredded coconut

1 tsp ground ginger

Custard and cream, to serve

1.    Preheat oven to 180°c. Grease a 2.5L baking dish with cooking spray. Combine strawberries, rhubarb, caster sugar and ¼ cup of the flour in a large bowl. Transfer mixture to baking dish.

2.    Place remaining 1 cup flour, brown sugar and butter in a bowl. Rub butter in with your fingertips until crumbling mixture forms. Add oats, coconut and ginger.

3.    Crumble the mixture over the top of the rhubarb and strawberry mixture and bake in he oven for 40-45 mins, or until lightly browned and crisp. Serve the crumble with custard and cream.

Caramel Dumplings

1 ½ cups self raising flour

pinch salt

30g butter

½ cup sugar

1 tsp vanilla

¾ cup milk

Caramel Sauce (see recipe), to serve

1.    Sift flour and salt together. Rub in butter until breadcrumbs form.

2.    Add sugar, then gradually add milk and vanilla.

3.    Stir well until a soft dough forms.

4.    Serve with Caramel Sauce.

Bread and Butter Custard Pudding

6-8 slices bread, spread thickly with butter

4 – 6 eggs

250g sugar

500ml milk, warmed

500ml cream, warmed

vanilla essence, to taste

1 large handful of sultanas

1.    Preheat oven to 180°c. Place some folded newspaper in an oven tray and cover fully with warm water.

2.    Grease a pudding dish with butter.

3.    Place buttered bread on the bottom of the dish. Sprinkle over sultanas.

4.    Combine eggs and sugar and beat until creamy. Add warmed milk, warmed cream and vanilla. Stir to combine then pour over bread and sultanas.

5.    Place oven tray with soaked newspaper in the bottom of the oven. Bake pudding for 45 mins.

Date Feather Pudding (Mrs Tod)

1 cup dates

1 cup milk

¼ cup sugar

2 tbs butter

1 tsp bicarb soda

1 cup self raising flour

1.    Grease a pudding basin with butter.

2.    Place milk, sugar, dates and butter in a saucepan. Bring almost to the boil.

3.    Add bicarb soda and stir to combine. Allow to froth up, then stir in flour.

4.    Pour mixture into greased basin and steam for 2 hours.

Slices

Old-Fashioned Apple Pie Slice

8 medium apples, peeled, thickly sliced

2/3 cup caster sugar

½ cup water

2 tbs white sugar, optional

Pastry:

3 cups self raising flour

¼ cup icing sugar

125g cold butter, chopped coarsely

1 egg, beaten lightly

½ cup milk, approximately

Passionfruit icing:

1 ½ cups icing sugar

¼ cup passionfruit pumpkin, approximately

1.    Place apples, caster sugar and water in a large saucepan. Cover and bring to the boil. Reduce heat and simmer for about 10 mins, or until the apples are just tender. Gently turn the apple mixture into a large strainer to drain. Cool to room temperature.

2.    Preheat oven to 200°c. Grease and line a 20x30cm slice pan, extending paper 5cm over sides.

3.    Pastry: Sift flour and icing sugar into large bowl. Rub in butter. Make a well in the centre. Using a knife, cut combined egg and enough milk through mixture to make a soft dough.

4.    Roll two thirds of the pastry on floured surface until large enough to line base and sides of pan, with 1cm extending over sides. Lift pastry into pan. Spread cold apple mixture into pastry case. Brush edges with a little extra milk. Roll out remaining pastry until large enough to generously cover pie. Place over filling and press edges together to seal. Trimm excess pastry around edges. Brsh top with a little milk, sprinkle with white sugar. Slash about 6 holes in the pastry.

5.    Bake pie for 4 mins. Stand in pan for 10 mins. Turn, top side up, onto wire rack to cool.

6.    Passionfruit icing: Sift icing sugar into medium heatproof bowl. Stir in enough of the passionfruit pulp to make a thick paste Place bowl over saucepan of simmering water, stir icing until spreadable.

7.    Spread icing over pastry. Cut into squares to serve.

Coconut Delight - Chocolate or Marshmallow Slice

110g butter, melted

1 tbs golden syrup

1 cup self raising flour

½ cup sugar

1 cup coconut

1 cup crushed weetbix

1 tbs cocoa

Chocolate icing or Marshmallow Topping (see recipe), to cover

Coconut, to decorate

1.    Grease and line a slice pan. Preheat an oven to 180°c.

2.    Melt butter and golden syrup together.

3.    Combine flour, sugar, coconut, weetbix and cocoa in a large bowl. Make a well in the centre and pour in melted butter mixture.

4.    Mix well and press into prepared pan. Bake for about 20 mins.

5.    Allow to cool completely then ice with chocolate icing and sprinkle with coconut.

Coconut Fruit Slice

110g butter

½ cup sugar

1 cup self raising flour

2 tsp golden syrup

1 cup mixed dried fruit

pinch salt

vanilla, to taste

lemon icing, to cover

1.    Preheat oven to 180°c. Grease and line a slice tin.

2.    Melt butter and syrup together. Stir in dry ingredients.

3.    Press mixture into prepared tin. Bake until cooked through.

4.    Allow to cool completely then spread over lemon icing.

Date and Walnut Brownies

60g butter

½ cup brown sugar

1 egg

270g chopped walnuts

110g chopped dates

1 cup self raising flour

1.    Preheat oven to 180c. Line a baking tray with baking paper.

2.    Cream together butter and sugar. Add egg and beat well.

3.    Stir in walnuts and dates. Add flour and stir to combine.

4.    Place small spoonfuls on the prepared tray. Cook for about 15 mins, until lightly browned.

Date Chews (Mum’s)

110g butter

1 tbs golden syrup

1 eggs

1 cups sugar

1 cups coconut

1 cups chopped dates

1 cups self raising flour

chopped walnuts, optional

1.    Preheat oven to 180°c. Grease and line a lamington pan.

2.    Combine butter and golden syrup in a small bowl or mug. Melt together and stir.

3.    Combine remaining ingredients in a large bowl. Pour in melted butter mixture and stir to combine.

4.    Press mixture into prepared pan. Bake for 15-20 mins.

Lemon Slice

1 cup self raising flour

pinch salt

1 cup coconut

125g butter

¾ cup caster sugar

2 eggs, well beaten

2 tsp lemon juice

⅓ cup milk

Lemon Icing (see recipe), to spread

1.    Preheat oven to 180°c. Grease and line a slice tray.

2.    Sift flour into a large bowl. Add coconut and salt, stir through to combine.

3.    Melt butter. While still hot beat in sugar then pour into dry ingredients.

4.    Add lemon juice, eggs and milk. Stir to combine then pour into prepared tray.

5.    Bake for 20-25 mins. Allow to cool completely then ice with Lemon Icing.

Note: Instead of lemon you can use cocoa and a handful of chopped dates, then ice with chocolate icing.

Passionfruit Slice

110g butter

½ cup icing sugar

¾ cup self raising flour

1 cup plain flour

¼ cup cornflour

1 egg

3 passionfruit

Passionfruit Icing (see recipe), to cover

1.    Grease and line a lamington tin. Preheat oven to 180°c.

2.    Cream together butter and sugar. Add egg and beat well.

3.    Add sifted dry ingredients and passionfruit. Stir to combine.

4.    Cook for about 30 mins, until lightly golden.

5.    Allow to cool completely, then cover with Passionfruit Icing.

Raspberry Coconut Slice

85g butter

½ cup caster sugar

1 egg

⅔ cup plain flour

½ cup self raising flour

½ cup raspberry jam

Topping:

2 eggs

½ cup caster sugar

2 cups coconut

1.    Preheat oven to 180°c. Grease and line a slice tray.

2.    Cream sugar and butter in an electric mixer. Add egg then stir in sifted flours.

3.    Spread mixture evenly through greased slice tray. Spread with jam.

4.    Combine topping ingredients in a bowl. Sprinkle evenly over jam then bake for 20-25 mins, until golden.

Rocky Road 1

1 cup sugar, dissolved in ½ cup boiling water

1 tbs gelatine, dissolved in ¼ cup boiling water

few drops red food colouring

vanilla essence

100g plain chocolate, melted

1 pkt salted peanuts

1 pkt red jelly, dissolved in ½ cup boiling water

1 pkt lime jelly, dissolved in ½ cup boiling water

1 cup coconut

1.    Place dissolved jellies in fridge until set.

2.    Combine dissolved sugar and dissolved gelatine. Allow to cool slightly. Add food colouring and vanilla. Beat until thick and pink. Place in fridge until set.

3.    Grease and line a slice tin with baking paper.

4.    Chop jellies and marshmallow mixture into small pieces. Place in a large bowl. Add peanuts, coconut and melted chocolate. Stir to combine.

5.    Pour mixture evenly into prepared to. Place in fridge until set. Slice into pieces.

Rocky Road 2 (Magazine)

500g milk chocolate, broken into pieces

250g milk coffee biscuits, roughly chopped

100g marshmallows, chopped

100g red glace cherries

1.    Grease and line a 16.5x26cm slab pan today.

2.    Place chocolate in a heatproof bowl and microwave, uncovered on medium for 2 – 3 mins, stirring every minute with a metal spoon until melted and smooth.

3.    Add biscuits, marshmallows and cherries. Stir until well combined.

4.    Press slice mixture into prepared pan. Refrigerate for 3 hours or until firm. Cut into large pieces and serve.

Toppings, Icings, Fillings and Sauces

Caramel Icing 1

60g butter

½ cup firmly packed brown sugar

2 tbs milk

¾ cup icing sugar

1.    Melt butter in a small saucepan on the stove.

2.    Add sugar and milk. Stir to combine then bring to the boil.

3.    Turn heat off and allow to cool for 2 mins. Sift in icing sugar and stir to combine.

Caramel Icing 2

60g butter

½ cup firmly packed brown sugar

¼ cup milk

1 ½ cups icing sugar

1.    Stir butter and sugar over heat until sugar dissolved. Remove from heat.

2.    Stir in milk and icing sugar. Allow to cool slightly, but spread whilst still warm.

Caramel Icing 3

60g butter

1¼ cups firmly packed icing sugar

2 tbs milk

1.             Melt butter in a small saucepan.

2.             Add ½ cup icing sugar and milk. Stir to combine.

3.             Bring mixture to the boil, stirring continuously. Slowly add remaining incing sugar.

4.             Remove from heat and allow to stand for 2 mins before icing cake.

Caramel Sauce

30 butter

1½ cups brown sugar

pinch salt

1.    Combine in a saucepan and cook until thickened slightly.

2.    Serve over caramel dumplings.

Caramel Pie Filling

Prepared pie crust

1 cup brown sugar

1 cup milk

1 tbs butter

Custard powder, to thicken

1.    Combine brown sugar, milk and butter in the in a saucepan. Bring to the boil.

2.    Reduce heat, add custard powder and stir until thickened. Pour into prepared pie crust while still hot.

Fruit slice (Magazine)

125g butter, at room temperature

1 cup firmly packed brown sugar

1 egg, lightly beaten

1½ cups self raising flour

¾ cup dried mixed fruit, chopped

¼ cup unsalted mixed nuts, finely chopped

Caramel Icing (see recipe), to spread

1.    Grease and line a slice pan. Preheat oven to 190°c.

2.    Beat butter and sugar in a small bowl until fluffy. Beat in egg. Stir in flour, fruit and nuts. Press mixture into prepared pan.

3.    Bake for 20 mins, or until golden brown. Stand in pan for 5 mins, then turn onto a wire rack to cool.

4.    Once completely cool, spread with caramel icing. Allow to set, then cut into rectangles.

Lemon Butter

3 eggs

90g butter

250g white sugar

finely grated rind and juice of 2 lemons

1.    Whisk eggs in a small saucepan. Add butter, sugar, rind and juice.

2.    Bring a deep frying pan of water to the boil. Reduce heat to a simmer and place saucepan in the boiling water.

3.    Stir mixture with a clean wooden spoon until thick and smooth. DO NOT ALLOW TO BOIL.

4.    Pour while hot into sterile jars, place lids on and store.

Lemon Cheese Filling 1

50g butter

2 eggs, well beaten

½ cup sugar

juice of 2 lemons

rind of 1 lemon

1.    Melt butter in a double saucepan. Add remaining ingredients and stir over gently boiling water for about 45 mins.

Note: If cooking is gently, there is no need to stir continuously. A good guide to the total cooking time is when it begins to thicken, stir for another 15 mins.

Lemon Cheese 2 (Economical)

1 can condensed milk

juice of 2 lemons

rind of 1 lemon

2 egg yolks

1.    Beat all ingredients together then allow to stand for 30 mins.

Note: This is a great filling for lemon meringue pie – you could use the egg whites for the meringue.

Lemon Cheese 3

2 cups sugar

110g butter

4 eggs, well beaten.

½ cup lemon juice

2 tsp lemon rind

1.    Place eggs, butter, rind, juice and sugar in a double saucepan.

2.    Stir over hot water until slightly thickened.

3.    Remove from heat – mixture will thicken upon standing.

Marshmallow Topping

1 cup sugar

1 tbs gelatine

¾ cup water

1.    Combine ingredients in a saucepan. Bring to the boil and allow to boil for about 3 mins.

2.    Allow to cool then beat until thick. Quickly spread over Coconut Delight slice.

Passionfruit Icing

1 cup icing sugar

2 passionfruit

60g butter

1.    Melt butter in a saucepan over low head. Add icing and passionfruit pulp.

2.    Beat well until smooth, then pour over Passionfruit Slice.

Washed Mock Cream (Women’s Weekly Recipe)

125g butter

1 tsp vanilla essence

½ cup caster sugar

1.    Cream ingredients in a small bowl with an electric mixer until light and fluffy.

2.    Remove bowl from mixer. Cover the butter mixture with cold water, swirl around the bowl for 1 min, then pour off the water.

Repeat washing and beating about 6 times, until mixture is white in colour and sugar has dissolved.

Miscellaneous Sweets

Cream Puffs

120g butter

2 cups water

2 cups self raising flour

6 eggs

1.    Preheat oven to 230°c. Line two trays with baking paper.

2.    Place butter and water in a saucepan. Bring to the boil.

3.    Remove from heat, then quickly sift in self raising flour. Stir with a wooden spatual until the mixture forms a mass

4.    Move mixture to a bowl then beat in eggs one at a time until thoroughly incorporated. Mixture is ready when it gets shiny and holds its shape on a spoon.

5.    Place spoonfuls of mixture on a prepared tray and bake for a few minutes – watching regularly. When dough puffs up, reduce heat to 180c and bake until cooked through about 40 mins in total.

Easy Scones (TV)

500g self raising flour

175g butter

½ cup sugar

½ cup milk

½ cup buttermilk

1.    Preheat an oven to 180°c. Line a baking tray with baking paper.

2.    Place flour and sugar in a large bowl. Rub butter in.

3.    With a knife gently stir until just combined. Ease gently onto a floured board.

4.    Cut scones with a scone cutter, Place scones on prepared tray.

5.    Bake for about 20 mins.

Milk Cake – Creamy Passionfruit Jelly

1 can carnation milk

¾ cup sugar

5 tsp gelatine

½ cup hot water

½ tsp vanilla

coconut, to sprinkle

passionfruit pulp, to top

whipped cream, to top

fruit salad, to top

1.    Grease and line a recess tin.

2.    Whisk gelatine into hot water until fully dissolved. Add carnation milk, sugar and vanilla and beat to a thick cream.

3.    Pour mixture into prepared pan. Sprinkle with coconut and place in fridge until set (about 20 mins).

4.    Turn out onto a platter and top with icing and passionfruit pulp.

5.    Top with fruit salad to serve.

Pumpkin Scones (Flo)

1 tbs butter

½ cup sugar

¼ tsp salt

1 egg

1 cup warm mashed pumpkin

2 cups self raising flour, sifted

1.    Preheat an oven to 220°c. Line two baking trays wit baking paper.

2.    Beat sugar, butter and salt until well combined and creamy.

3.    Stir in egg and mashed pumpkin by hand.

4.    Carefully fold in sifted flour until just combined.

5.    Knead very lightly and cut into small pieces. Place on prepared trays and bake for 15-20 mins, until cooked through.

Note: Different pumpkin may result in a drier mixture. If this happens, add a little milk.

Pumpkin Scones (Magazine)

2 ½ cups self raising flour

½ tsp mixed spice

30g cold butter, chopped

1 cup cold mashed pumpkin

¼ cup brown sugar

1 egg, beaten

butter and honey, to serve

1.    Preheat oven to 220°c. Lightly grease a scone tray.

2.    Sift flour and spice together in a large bowl. Add butter and rub in lightly.

3.    Make a well in centre of dry ingredients. Add pumpkin, sugar and egg.

4.    Using a blunt knife, mix quickly to a soft, sticky dough. Do not over mix.

5.    Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a round about 2cm thick. Cut into 16 pieces with a knife or cookie cutter.

6.    Place close together on a tray. Bake for 12-15 mins or until scones sound hollow when tapped. Cool on a wire rack. Serve with butter and honey.

Rockyroad honeycomb cherry sherry icecream

100g glace cherries

2 tbs sherry

1 violet crumble bar, chopped

1 cherry ripe bar, chopped

2L ice cream, slightly softened

marshmallows, chopped

1.    Place cherries in a small bowl with the sherry. Cover and refrigerate overnight to soak.

2.    Place icecream in a large bowl. Stir through all ingredients. Refreeze until firm.

Main Meals

Beef Bourguignon (Magazine)

2 tbs olive oil

600g blade or topside steak, fat trimmed, diced

12 small onions or spring onions, peeled

300g button mushrooms, halved

2 tbs plain flour

2 tbs tomato paste

1 cup red wine

2 cups hot beef stock

3 carrots, sliced

2 tbs roughly chopped parsley, to serve

1.    Heat oil in a large heavy based pan over high heat. Add beef and cook, in two batches, until browned. Transfer to a plate and set aside.

2.    Reduce heat to medium, add onion, or spring onion, and mushroom, then cook, stirring, until golden. Stir in flour and tomato paste and cook, stirring, for 1-2 mins. Return beef to pan with red wine, stock and carrot.

3.    Gently simmer, covered for 1 hour, removing lid for the last 20 mins of coking. Sprinkle with parsley before serving.

Chilli Garlic Prawns (Magazine)

750g raw peeled prawns, tails intact

¼ cup garlic butter spread

¼ cup sweet chilli sauce

2 tbs finely chopped fresh parsley

salt and pepper, to taste

lemon wedges, to serve

sliced red chilli, to serve

1.    Cook prawns in three batches, cooking each with 1 tbs of the spread. Melt spread in a large frying pan until bubbling. Add prawns. Cook, turning occasionally, for about 2 mins or until almost cooked. Remove.

2.    Return prawns to pan with sauce. Cook, stirring, over a high heat for 3-4 mins, or until prawns are cooked and sauce is boiling. Remove from heat. Stir in parsley. Season with salt and pepper.

3.    Divide among serving dishes. Serve with lemon wedges and chilli.

Garlic Prawns (Magazine)

500 raw peeled prawns, deveined, tails intact

4 cloves garlic, crushed

2 eschalots, finely chopped

1 cup olive oil

¼ cup finely chopped fresh parsley

lemon wedges, to serve

Herb bread:

1 large French baguette

75g butter, at room temperature

1 tbs finely chopped chives

1 tbs finely chopped parsley

1.    Preheat oven to 200°c. Line a baking tray with baking paper. To make the herb bread, use a serrated knife to cut baguette, at 3cm intervals, into 12 even slices, being careful not to cut all the way through. Combine butter, chives and parsley in a small bowl. Mix well. Spread evenly between bread slices. Place on prepared tray.

2.    Cook in oven for about 10 mins, or until crisp. Remove from oven. Increase oven heat to 240°c.

3.    Place prawns, garlic and eschalots in a large bowl. Season with salt and pepper. Toss to coat.

4.    Divide oil among four ovenproof dishes (475ml capacity). Place dishes on an oven tray.

5.    Place in oven and cook for 5 mins. Remove. Carefully add prawns. Turn to coat in oil.

6.    Return to oven. Cook for a further 8-10 mins, or until prawns have turned opaque all the way through. Remove from oven. Sprinkle with parsley.

7.    Serve prawns immediately with lemon wedges and herb bread.

Lamb Shanks in Red Wine Sauce

4 trimmed lamb shanks

1 tbs olive oil

1 large onion, chopped

150g button mushrooms, sliced

2 cups red wine

1 cup chicken stock

¼ cup tomato paste

mashed potatoes, to serve

1.    Preheat oven to 180°c.

2.    Heat oil in a large frying pan. Sauté onion udrntil just softened.

3.    Add mushrooms and sauté for a further minute.

4.    Stir in wine, stock and tomato paste. Bring to the boil.

5.    Place lamb shanks in a large casserole dish and pour the hot wine mixture over them.

6.    Cover dish with lid and bake for 90 mins, turning shanks halfway through cooking time.

7.    Remove shanks from win sauce, cove r and keep warm.

8.    Pour wine sauce into a saucepan and simmer uncovered for 10 mins or until reduced and thickened slightly.

9.    Serve lamb shanks and red wine sauce with mashed potatoes.

Mexican Chilli Beef (Magazine)

2 tbs olive oil

1½kg beef blade steak, trimmed, cut into 3cm pieces

1 onion, finely chopped

1 red capsicum, chopped

1 long red chilli, chopped

3 cloves garlic, crushed

1 long red chilli, chopped

3 tsp ground cumin

3 tsp smoked paprika

2 tsp caster sugar

2 x 420g cans kidney beans, drained

410g can chopped tomatoes

½ cup beef stock

salt and pepper, to taste

1 cup coriander leaves

sour cream, to serve

cornbread, to serve

coriander, to garnish

1.    Preheat oven to 160°c.

2.    Heat half the oil in large flameproof 4.5L casserole dish. Cook beef in four batches, turning occasionally, until browned all over. Remove. Cover.

3.    Heat remaining oil in the same dish. Add onion, capsicum, garlic and chilli. Cook, stirring occasionally, until soft. Add cumin, paprika and sugar. Cook, stirring, for 1 min or until fragrant.

4.    Add browned beef, beans, tomatoes and stock. Season with salt and pepper. Bring to boil. Cover with lid.

5.    Cook In oven for about 80 mins, or until beef is tender. Stir in coriander.

6.    Serve with sour cream and cornbread. Garnish with coriander.

Wholemeal Pumpkin Quiche (Magazine)

Wholemeal pastry:

1 cup wholemeal plain flour

¼ cup wholemeal self raising flour

¼ cup wheatgerm or unprocessed bran

125g butter

2 tbs water, approximately

Filling:

15g butter

1 small onion, finely chopped

3 bacon rashers, chopped

1 cup mashed pumpkin

3 eggs

300ml carton cream

½ cup grated tasty cheese

1 tbs chopped chives

1.    Preheat oven to 220°c.

2.     Wholemeal pastry: Sift flours into bowl, add wheatgerm. Rub in butter, add enough water to mix to a firm dough. Cover, refrigerate 30 mins. Roll pastry out large enough to line a 23cm flan tin, trim edges, line with greaseproof paper, fill with dry beans or rice.

3.    Bake for 7 mins. Remove paper and beans and bake for a further 7 mins. Reduce oven heat to 180°c.

4.    Filling: Melt butter in pan. Add onion and bacon. Cook, stirring, until onion is soft. Combine pumpkin, eggs, cream, cheese and chives in bowl. Whisk in onion mixture.

5.    Pour filling into prepared pastry. Bake for 30 mins, or until set.

Salmon and Cheese Quiche

Pastry:

1 cup plain flour

90g butter

1 tbs tomato paste

2 tbs water, approximately

Filling:

220g can salmon, drained, flaked

12 cup grated tasty cheese

4 shallots, chopped

¾ cup milk

¾ cup cream

3 eggs

1.    Preheat oven to 200°c.

2.    Pastry: Sift flour into bowl. Rub in butter, add tomato paste and enough water to mix to a firm dough. Cover and refrigerate for 30 mins.

3.    Roll pastry out large enough to line a 23cm flan tin, trim edges, line with greaseproof paper, fill with dry beans or rice.

4.    Bake for 7 mins. Remove paper and beans and bake for a further 7 mins. Reduce oven heat to 180°c.

5.    Filling: Beat milk, eggs and cream together in a bowl. Add salmon, cheese and shallots.

6.    Pour filling into prepared pastry. Bake for 30 mins, or until set.

Quiche

4 eggs, beaten

1 onion, finely diced

½ cup self raising flour

3 rashers bacon, finely diced

1 cup grated tasty cheese

1 ½ cups milk

salt and pepper, to season

1.    Preheat oven to 180°c. Grease a pie dish.

2.    Mix all ingredients together in a bowl. Pour into pie dish.

3.    Bake for about 50 mins, until golden and set.

Pork and Prawn Hokkien Mee (Magazine)

400g thin pre-cooked egg noodles

3 tbs dark soy sauce

3 tbs light soy sauce

½ cup chicken stock

3 tsp white sugar

2 tsp cornflour

1 tbs vegetable oil

100g bacon, diced

1 tsp shrimp paste

150g peeled and deveined raw prawns

1 cup cabbage, finely shredded

1 bunch bok choy, trimmed and finely sliced

Garlic marinated pork

200g pork belly, skin removed, cut into 3cm strips, then sliced

4 garlic cloves, finely grated or crushed

1 tbs light soy sauce

1 tbs oyster sauce

1 tsp sesame oil

1 tsp cornflour

1.    Combine the ingredients for the garlic marinated pork and set aside.

2.    Prepare the egg noodles, according to packet directions. Set aside for later.

3.    Whisk together the dark and light soy sauces, chicken stock and sugar. Set aside.

4.    In a separate bowl, combine the cornflour and 3 tsp of water. Set aside.

5.    Heat the vegetable oil in a wok over high heat. Add the bacon and cook for 2 mins until crispy.

6.    Add the shrimp paste and stir fry until just dissolved.

7.    Add the pork and prawns and stir fry for 3-4 mins, or until just cooked.

8.    Add the cabbage and bok choy and stir fry for 1 min. Toss through the noodles and soy sauce mixture and stir fry for 1 min.

9.    Add cornflour mixture and stir fry for 1 min, until the sauce has thickened.

10.Remove from heat and serve.

Southern Fried Chicken (Magazine)

1 cup buttermilk

2 tbs Tabasco sauce

2 eggs, lightly beaten

2 cups self raising flour

1 tsp pepper

1 tsp paprika

2 tsp vegetable stock powder

1 tsp onion powder

½ cup plain flour

12 small chicken drumsticks

1.    Combine buttermilk, Tabasco and eggs in a bowl.

2.    In a separate bowl, combine the flour, pepper, paprika, stock powder and onion powder.

3.    Preheat oven to 180°c. Place a rack in an oven tray. Heat a shallow pan with enough oil to shallow fry the chicken. Coat chicken in seasoned flour then in buttermilk mixture, and roll in the flour mixture.

4.    Place on heated oil, shallow fry until golden. Transfer to track. Repeat with all the chicken and seasoning mix. Bake 35-40 mins, until cooked through.

Rainbow Trout with Almond Butter (Magazine)

4 rainbow trout fillets, skin on

salt and pepper, to taste

extra virgin olive oil

100g unsalted butter, chopped

60g flaked almonds, toasted

juice of 1 small lemon

finely chopped flat leaf parsley

steamed green beans, to serve

cooked butter beans, to serve

steamed asparagus, to serve

lemon wedge, to serve

1.    Remove any bones from the fish and season on both sides with salt and pepper. Set aside.

2.    Heat oil and 20g of the butter in a large heavy-based frying pan or sauté pan over a medium heat. When the butter starts to foam, add the fish, skin-side down, and cook for 3 mins, then turn and continue cooking for 2 mins, or until golden but still a little pink in the centre. If the butter stars to burn, reduce the heat a little.

3.    Place the fish on plates and return the pan to the heat.

4.    Add remaining butter to pan and cook over a low heat. When butter starts to foam, add almonds, lemon juice and parsley. Check seasoning, then pour sauce over fish (or return fish to pan).

5.    Serve immediately with steamed vegetables and lemon.

Salt and Pepper Calamari (Magazine)

2 medium calamari tubes

Flour dusting mix:

1 cup plain flour

½ cup rice flour

1 tsp fine salt

1 tsp ground white pepper

Seasoning mix:

1 tsp ground roasted Sichuan pepper

1 tbs salt flakes

1 tbs white sugar

1.    Combine flour dusting mix ingredients in a bowl.

2.    Combine seasoning mix ingredients in a bowl.

3.    Heat a small deep fryer or wok, half filled with vegetable oil, until the oil is heated to 185°c.

4.    Carefully cut open the calamari tube and lay flat. Using a sharp knife, make shallow incisions into the inside of the calamari about 5mm apart, making sugar that you do not cut all the way through. Now cut the other way until you have a fine criss-cross pattern on one side.

5.    Cut into strips that are 2cm wide and 6cm long. Lightly dust the strips in the flour mix. Shake to remove excess flour, then plunge into hot oil.

6.    Gently move around and fry for 40 seconds. Remove from the oil and drain on kitchen paper. Dust with the seasoning mix and serve immediately.

Sausages in Onion and Bacon Gravy (Magazine)

1kg sausages

2 brown onions, finely sliced

2 tsp crushed fresh garlic

12 button mushrooms, sliced

3 middle rashers bacon, rind removed and chopped

1/3 cup gravy mix, blended with 2 ½ cups water

½ cup roughly chopped parsley

1.    Heat a large frying pan. Sear the sausages until well browned, then remove and set aside. Add 1 tbs olive oil to the pan with onions and garlic. Cook over low heat for 5 mins, stirring often.

2.    Add mushrooms and the bacon and cook for a further 5 mins. Pour over the gravy mix and stir until mixture boils and thickens slightly.

3.    Return sausages to the pan, reduce heat and cover. Simmer for 20 mins or until sausages are cooked through. Remove the lid and reduce the gravy slightly. Add parsley and serve sausages with mashed potato and green peas.

Sweet and Sour Beef/Veal/Lamb

1kg meat

2 tbs butter

1 cup sliced carrots

2 large onions, chopped

1 cup chopped celery

¾ cup pineapple juice

1 small tin pineapple pieces

1 ½ cups beef stock

4 tbs cornflour

1 tbs salt and pepper

1 tbs soy sauce

1 tbs vinegar

1 tbs water

4 tbs sugar

1.    Heat 1 tbs butter in a deep frying pan. Add meat and fry, in batches, until browned all over. Remove from pan and set aside.

2.    Add remaining butter to pan. Add onions, celery and carrot and fry for about 3 mins, until onion is translucent.

3.    Add stock, celery, pineapple and stock. Bring to the boil. Reduce heat and simmer for about 10 mins.

4.    Return meat to pan and simmer for a further 5 mins..

5.    Meanwhile, combine cornflour, salt and pepper, soy sauce, vinegar, water and sugar in a small bowl.

6.    Gradually add cornflour mixture to pan, stirring constantly. Simmer for a further 5 mins, or until thickened.

Sizzling Steak

Rump steak – eye fillet

½ tsp bicarb soda

pinch of salt

1 tsp cornflour

1 large onion, sliced

Sauce:

½ tsp tomato sauce

¼ cup barbecue sauce

¼ cup Worcestershire sauce

1 tsp sugar

1.    Combine sauce ingredients in a small bowl.

2.    Cook steak in a frying pan until cooked to your liking. Remove, cover and set aside.

3.    Add onion to pan. Fry until browned.

4.    Add bicarb soda, cornflour and salt to pan. Cook for a further minute.

5.    Pour in sauce and cook for a further minute or two.

6.    Serve steak topped with onion sauce.

Soups

Asparagus Soup (Molly Dye)

1 bunch asparagus

5 cups chicken stock

salt and pepper, to season

30g butter

30g flour

150ml cream or milk

1.    Trim the woody ends from the asparagus and cut stalks into short lengths. Cut off some of the tips and tie them in muslin to use as a garnish.

2.    Place the asparagus, including the bag of tips in a pan with stock. Season to taste.

3.    Bring to the boil cover and simmer gently for 15-20 mins, or until tender. Set aside the bag of tips.

4.    Blend the remainder of the asparagus and stock. Place in a bowl or jug. Rinse saucepan.

5.    Melt butter in saucepan. Stir in flour and cook together for 2-3 mins, stirring. Gradually stir in asparagus mixture. Bring to the boil and cook gently for 2-3 mins.

6.    Season to taste, then add cream or milk. Serve garnished with asparagus tips.

Cauliflower Soup (Molly Dye)

1 cauliflower

1 small onion

2 large potatoes

60g butter

600ml milk

750g chicken stock

½ tsp ground mace

salt and pepper

150ml cream

1.    Divide cauliflower into florets, chop roughly.

2.    Peel onion, chop finely.

3.    Peel potatoes, cut into small dice.

4.    Melt butter in large pan, add prepared vegetables. Cover with lid and simmer gently for 5 mins, shaking pan occasionally.

5.    Gradually stir in milk, then add stock, mace and salt and pepper to taste.

6.    Bring to boil, lower heat. Simmer with lid on for 25 – 30 mins, or until vegetables are tender.

7.    Remove pan from heat, allow to cool slightly. Blend in a blender until smooth.

8.    Rinse out pan, return soup to pan, stir in cream. Reheat gently, DO NOT BOIL. Taste for seasoning.

9.    Serve hot in warmed soup bowls with toasted croutons.

Beef and Vegetable Soup (Molly Dye)

750g shinbone and knuckle, cracked

1kg round or blade steak, cubed

60g butter

2.5L water

5 tsp salt

1 tsp Tabasco sauce

1 bay leaf

2 onions, sliced

½ cup diced celery

3 sprigs parsley

3 cups swede turnip, coarsely chopped

4 carrots, sliced

2 whole cloves

2 cups coarsely chopped cabbage

2 large tomatoes, peeled and diced

1.    Brown bones and steak in butter in a heavy saucepan and cover with water.

2.    Add 3 tsp salt, Tabasco, bay leaf, onions, celery, parsley, 1 cup turnip, 1 sliced carrot and cloves. Cover and bring to the boil.

3.    Simmer for 2 hours. Remove bones.

4.    Add remaining 2 tsp salt, 2 cups turnip, 3 carrots, cabbage and tomatoes.

5.    Cover and bring to the boil, simmer for 30 mins until vegetables are tender.

Bouillabaisse (Molly Dye)

1.5kg mixed white fish

1.5kg lobster

36 mussels

3 leeks

2 large onions

3 cloves garlic

3 tomatoes

⅓ cup vegetable oil

bouquet garni

pinch saffron

salt and pepper, to season

cayenne pepper, to taste

fish stock or water

garlic croutons, to serve

1.    Cut fish into 3cm white fish, keeping the heavy meat separate from the delicate fish.

2.    Split lobster down middle from heat to tail on underside. Remove intestines. Break off claws and crack them. Cut tail and body into serving pieces.

3.    Wash and clean mussels.

4.    Cut white portions of leeks into small pieces. Peel and chop onions and garlic. Peel and seed tomatoes.

5.    Heat oil in a large pan. Add vegetables. Cook for a few minutes and add the bouquet garni.

6.    Arrange the thicker pieces of fish such as cod or haddock on the vegetables and cook for about 8 mins.

7.    Add the delicate fish such as flounder, then add lobster and saffron.

8.    Season to taste with salt, pepper and cayenne. Cover with fish stock or water. Bring to the boil. Simmer for 15 mins.

9.    Add mussels and cook just until shells open.

10.Spoon out fish into large bowl and pour the broth over. Serve the croutons separately.

Chicken and Avocado Soup (Molly Dye)

1 onion, finely chopped

15g butter

1 large potato, peeled and diced

875ml chicken stock

210g can corn kernels, drained

400g cooked chicken, chopped

1 tsp cracked black peppercorns

3 tbs cream or evaporated skim milk

1 avocado, diced

1.    Place onion and butter in a large saucepan. Cook for 2 – 3 mins.

2.    Stir in potato and stock.

3.    Cover and cook over medium heat for 15-20 mins, or until potato is tender.

4.    Add corn, chicken and pepper. Cook 5-6 mins until heated through.

5.    Spoon soup into individual serving dishes.

6.    Swirl in cream and top with diced avocado.

Minestrone (Molly Dye)

½ cup haricot beans

30g butter

2 onions

60g bacon pieces

2 cloves garlic

2.5L water

6 beef stock cubes

3 carrots

2 sticks celery

2 potatoes

125g green beans

3 zucchini

4 tomatoes

⅓ cup small macaroni

2 tbs chopped parsley

salt and pepper, to taste

grated parmesan cheese

1.    Soak haricot beans overnight in plenty of cold water.

2.    Heat butter in a large pan. Add peeled and chopped onions, chopped bacon pieces and crushed garlic.

3.    Sauté gently until onions are transparent.

4.    Add water, crumbled stock cubes and drained haricot beans. Bring to boil, reduce heat, simmer covered for 2 ½ hours.

5.    Peel and dice carrots and potatoes. Top, tail and slice beams. Slice zucchini and celery. Add vegetables to simmering stock, bring to the boil, reduce heat and simmer, covered for 1 hour.

6.    Remove lid from pan, add macaroni, simmer, stirring occasionally, for 10-15 mins, or until paste is cooked.

7.    Stir in parsley, season with salt and pepper. Serve, topped with parmesan cheese.

French Onion Soup (Molly Dye)

6 large onions, sliced

50g butter

1 heaped tbs flour

1.3L water

2 beef cubes

salt and pepper, to season

12 slices French breadstick, dried in the oven

90g grated gruyere cheese

1.    Melt butter in a large saucepan. Add onions and fry until brown as possible.

2.    Add flour, toss to the bottom and fry, making sure that all the flour is absorbed.

3.    Add water and bring to the boil.

4.    Reduce heat and simmer for 20 mins, or until onions are soft, then add beef cubes. Season with salt and pepper.

5.    Dry out slices of bread in a warm oven until they are quite hard.

6.    Pour soup in bowls. Toss in a little of the grated cheese, then completely cover the top of each bowl with as many pieces of bread as will fit.

7.    Scatter plenty of cheese on top and place under a hot griller to gratinee.

Cock-a-Leekie Soup (Molly Dye)

1 whole chicken, washed

3L cold water

8 large leeks, washed and sliced

1 cup rice

salt and pepper

1.    Cut fowl into 8 – 10 pieces, and remove all fat. Place chicken in a large saucepan with water. Cover and bring to the boil, reduce heat and simmer for 30 mins, or until fowl is tender.

2.    Remove chicken, separate meat form bone and cut meat into 1cm dice.

3.    Add sliced leeks to stock and cook for 15 mins.

4.    Boil rice in 4 cups of water for 5 mins. Drain, add to stock and cook for a further 15 mins.

5.    Add salt and pepper to taste.

6.    Return chicken to pan and simmer for 5 mins before serving.

Note: Stir in 60g butter or 150g cream before serving if desired.

Cream of Lentil Soup (Molly Dye)

½ cup lentils

¾ cup sliced carrots

½ cup sliced celery

2 cups water

2 cups chicken stock

30g butter

1 tbs plain flour

2 cups milk

60g bacon, cooked and crumbled

1.    Place lentils and vegetables in a saucepan.

2.    Add stock and simmer for 25-30 mins, or until lentils are soft and carrots are tender.

3.    Cool, then puree mixture in a blender.

4.    Melt butter, add flour, then milk in three portions. Stir well and boil between additions.

5.    Gradually add hot pureed vegetables to the hot sauce, stirring constantly. Heat to the boiling point.

6.    Dilute with more milk if desired. Adjust seasoning. Serve immediately, topped with crumbled bacon.

Tomato Soup with Dill (Molly Dye)

4 white onions

1 carrot

salt and pepper, to season

3 tbs butter

½ cup water

1 large can tomato puree

1 tbs honey

2 tbs lemon juice

handful of fresh dill

sour cream

1.    Cut the onions and carrot quite fine. Add salt and pepper. Sauté in butter for 2-3 mins over a low flame.

2.    Add the water and cook until the vegetables are tender. Allow to cool a little, then puree.

3.    Add honey and lemon juice and simmer for 15 mins.

4.    Add dill, simmer for another 5 mins. Season to taste.

5.    Before serving, add a small dollop of sour cream to each soup place.

Note: Can be served hot or cold.

Homemade Pea and Ham Soup

Split peas

Barley

Ham bones or hocks

Chopped vegetables of choice (e.g. onions, potatoes, celery, carrots or turnips)

1.    Place peas and barley in a bowl with enough water to cover. Cover and leave to soak overnight.

2.    Pour soaked pea mixture into a large saucepan. Add bones and vegetables.

3.    Top with the water, bring to the boil and simmer for 1 – 1½ hours. Serve hot.

Pea and Ham Soup (Molly Dye)

60g bacon, diced

2 carrots, diced

2 onions, sliced

250g split peas

2.5L water

2 stalks celery, diced

½ tsp pepper

½ tsp dried thyme

2 bay leaves

1 large ham bone or hock or bacon bones

2 tbs lemon juice

1.    Soak peas overnight in cold water to cover.

2.    Sauté diced bacon, onions and carrots in butter or margarine.

3.    Add to drained peas, water, celery, pepper, thyme, bay leaves and ham bone.

4.    Simmer, covered for about 3 hours. Remove ham bone and bay leaves.

5.    Chop any meat remaining on bone and return to soup. Add salt to taste and lemon juice just before serving.

Curried Pumpkin Soup (Molly Dye)

80g butter

3 tsp curry powder

2 onions, chopped

4 cups chicken stock

1kg peeled pumpkin, cut into pieces

salt and pepper, to season

¼ cup sour cream

1.    Melt butter in a large heavy based saucepan.

2.    Add onions and curry powder. Fry, stirring occasionally for 4 mins, or until onion has softened.

3.    Add stock and pumpkin and bring to the boil. Lower heat, cover pan and simmer until pumpkin is tender (about 35 mins). Remove pan from heat and cool soup slightly.

4.    Puree in blender. Season to taste and swirl in sour cream.

5.    Reheat gently. Do not boil.

Quick Salmon Soup (Molly Dye)

60g butter

2 tbs plain flour

2 cups evaporated milk

2 cups water

1.5 cups flaked salmon, drained

2 tsp Worcestershire sauce

1 tbs lemon juice

1.    Melt butter in heavy saucepan. Stir in flour and blend well. Gradually stir in milk and water mixed together and continue stirring over low heat until smooth and creamy.

2.    Add salmon, season with salt and pepper to taste and stir in Worcestershire sauce and lemon juice. Simmer for 3 mins. Serve sprinkled with chopped parsley.

Hearty Potato Chowder (Molly Dye)

6 slices bacon, cut in half

1 cup chopped onion

1½ cups water

4 cups diced raw potatoes

1½ cups milk

1½ tsp seasoned salt

½ tsp seasoned pepper

1.    Sauté bacon in a saucepan until crisp. Set aside. Remove all but two tbs of bacon fat from saucepan. Sauté onion in fat until tender.

2.    Add water and potatoes and bring to the boil. Reduce heat, cover and simmer for 15 mins or until potatoes are tender, but not mushy.

3.    Add milk, seasoned salt and pepper. Crumble bacon and add to the chowder. Heat thoroughly, but do not boil.

Note: For a thicker chowder, cook over low heat for 15-20 mins longer.

Creamy Potato and Leek Soup

1 tbs olive oil

1 onion, sliced

2 leeks, sliced

500g potato, diced

500g sweet potato, diced

garlic, to taste

curry powder, to taste

1.5L chicken stock

green ginger wine, to taste, optional

1 can coconut cream

1 cup cream

1.    Heat olive oil in a large saucepan. Add onion, leeks and garlic and fry until translucent.

2.    Add potato, sweet potato and curry powder and cook for about 3 mins.

3.    Add chicken stock and ginger wine. Boil for 30 mins, until potatoes are cooked through and soft. Remove from heat and cool slightly. Puree.

4.    Add coconut cream and cream. Heat gently until heated through, do NOT boil!

Sweet Corn Soup (Molly Dye)

150g raw chicken, minced

1 tbs dry sherry

1 tsp salt

2 egg whites

500ml chicken broth

300g can cream style corn

2 tbs cornflour in ¼ cup cold water

thin strips of ham, to serve

1.    Combine the chicken with the sherry, salt and egg whites.

2.    Bring chicken broth to full roiling boil, then add the minced chicken mixture and corn. Simmer for 2 mins.

3.    Add cornflour mixture and simmer for an additional 2 mins, stirring constantly.

4.    Add more salt if needed. Pour into serving bowls and garnish with the strips of ham.

Pickles and Sauces

Zucchini Pickles

900g zucchini, sliced

2 onions, sliced

1 small red capsicum, sliced

salt, to sprinkle

250g sugar

3 cups white vinegar

1 tsp turmeric powder

1 tsp mustard powder

1 tsp caraway seeds

2 tbs cornflour, mixed with 2 tbs white vinegar

1.    Sprinkle zucchini, onions and capsicum with plenty of salt. Allow to stand for two hours.

2.    Cover salted vegetables with water and drain well.

3.    Place sugar, vinegar, turmeric, mustard and caraway in a large saucepan. Bring to the boil. Boil for 10 mins.

4.    Add soaked vegetables and boil for a further 15 mins.

5.    Add cornflour mix and stir until thickened.

6.    Spoon hot mixture into sterilised jars. Seal while still hot.

Tomato Relish (Anne Barbour)

4.5kg ripe tomatoes, skinned and chopped

1.5kg onions, chopped

60g salt

2 tsp mustard powder

2 tsp curry powder

1.5kg sugar

½ bottle ezy sauce

60g plain flour

1.    Put tomatoes, onion and salt in a pan. Toss to coat and leave overnight.

2.    The next morning, bring mixture to the boil.

3.    Combine mustard and curry powder in a small bowl. Add enough water to make a thin paste and add to the tomato mixture. Stir to combine.

4.    Add sugar and ezy sauce. Stir through, reduce to a simmer and simmer for 2 ½ hours.

5.    Mix flour with enough water to form a thin paste. Pour into relish and boil for a further 15 mins.

Note: To skin tomatoes place them in a pot of boiling water until skin starts to split. Then plunge into cold water. Skin should almost fall off.

Green Tomato Pickles (Shirley McGrath)

1.8kg green tomatoes, sliced

900g onions, sliced

4 ½ cups sugar

salt, to sprinkle

vinegar, to cover

2 tbs curry powder

1 tbs turmeric

½ cup plain flour, mixed with a little vinegar to form a thin paste

1.    Place tomatoes and onions in a bowl. Sprinkle with plenty of salt, mix well and set aside overnight to sweat.

2.    Pour in enough hot water to cover, then drain well.

3.    Pour in enough vinegar to almost cover the vegetables. Bring to the boil.

4.    Combine curry powder, turmeric and plain flour in a cup. Add enough vinegar to form a thin paste.

5.    Add sugar and flour mixture to saucepan. Cook for 30 mins.

6.    Spoon hot mixture into sterilised jars. Seal while hot.

Notes: “I have added small chopped cauliflower and zucchini”.

Sweet Pickles (Mary Beattie)

2.75kg green tomatoes, diced

1.5kg onions, diced

1.4L white vinegar

680g white sugar

¾ tbs salt

1 tbs curry powder

1 tbs mustard powder

½ tsp cayenne pepper

15g turmeric powder

1 tbs flour

1 tbs mixed spice

1.    Place vinegar, sugar and salt in a large deep saucepan. Bring to the boil.

2.    Add tomatoes and onions and boil until tender.

3.    Add remaining ingredients, bring to the boil and simmer for about and hour.

4.    Spoon hot mixture into sterilised jars. Seal while still hot.

Tomato Sauce (Cheryl Foley)

5.5kg ripe tomatoes, chopped

900g onions, chopped

900g sugar

1L white vinegar

60g garlic

30g cloves

30g ground ginger

170g salt

pinch cayenne pepper

1.    Place tomatoes, onions, garlic, cloves, ginger and salt in a large saucepan. Cover with water, bring to the boil and boil for 2 hours.

2.    Allow to cool, then puree mixture in pan.

3.    Add sugar and vinegar and boil until thickened like cream.

4.    Spoon hot mixture into sterilised jars. Seal while still hot.

Mint Sauce

½ cup water

½ cup sugar

¾ cup chopped mint

1 cup vinegar

1.    Place water and sugar in a saucepan. Bring to the boil and boil for 4-5 mins.

2.    Add mint and vinegar and stir to combine. Remove from heat.

3.    Spoon hot mixture into sterilised jars. Seal while still hot.

Salads

Pasta Salad (Marcia Lucas)

2 cups cooked pasta

½ cup French dressing

1/3 cup sugar

1/3 cup tomato sauce

1 red onion, finely chopped

½ tsp paprika

2 cups tomatoes, chopped

½ cup cucumber, chopped

1.    Combine all ingredients in a large bowl. Serve.

Herbed Potato Salad

1.2kg kipfler potatoes, scrubbed

½ bunch chives

1/3 cup roughly chopped parsley

¼ cup sliced baby gherkins (cornichons)

1 ½ tbs baby capers

extra virgin olive oil

Dressing:

2 tbs extra virgin olive oil

1 ½ tbs white balsamic vinegar

1 tsp Dijon mustard

1.    Place potatoes into a saucepan and cover with cold, salted water. Bring to the boil on high, covered. Reduce heat to medium, tilt the lid slightly and cook for 12-15 mins, until tender.

2.    Dressing: Meanwhile, combine oil, vinegar and mustard in a small screwtop jar. Shake to combine. Set aside.

3.    Transfer drained potatoes to a large bowl. Drizzle the dressing over the warm potatoes, tossing to combine. Leave to cool.

4.    Add remaining ingredients and another drizzle of extra virgin olive oil. Season to taste. Transfer to an airtight container. Keep chilled, but return to room temperature before serving.

Miscellaneous Savoury

Cheesy Bacon and Vegetable Slice (Magazine)

2 tbs vegetable oil

3 bacon rashers, thinly sliced

1 large onion, thinly sliced

2 cloves garlic, crushed

2 zucchini, coarsely grated

2 carrots, coarsely grated

100g self raising flour

3 eggs, lightly beaten

¼ cup milk

½ cup grated parmesan cheese

1.    Grease a deep 19cm square pan, line base with baking paper. Preheat oven to 180°c.

2.    Heat oil in large pan, add bacon, onion and garlic. Cook, stirring until onion s soft.

3.    Add vegetables and cook, stirring, about 5 mins or until any liquid is evaporated, cool.

4.    Combine vegetable mixture with sifted flour and remaining ingredients in medium bowl, mix well.

5.    Spread mixture into prepared pan. Bake for about 30 mins, or until firm.

Cobbity Cray Dip

1 country cobb loaf

1 cup cooked chopped crays

50g softened cream cheese

½ cup sour cream

1 shallot, finely chopped

1 red capsicum, finely chopped

parsley, chopped

dill, chopped

dash Tabasco sauce

lemon juice, to taste

salt and pepper, to season

grated cheese

tomatoes, thinly sliced, to decorate

1.    Preheat oven to 180°c. Line a tray with baking paper.

2.    Slice the top off the cobb loaf. Scoop out insides, leaving a 2cm shell. Place on prepared tray, surrounded by removed bread.

3.    Place cream cheese and sour cream in a bowl. Mix thoroughly.

4.    Add shallot, capsicum, parsley, dill, Tabasco sauce, lemon juice and salt and pepper. Mix to combine.

5.    Pour cream cheese mixture into the empty cobb loaf. Top with cheese and tomatoes.

6.    Bake for 20 mins, ensuring loaf does not burn.

Note: If bread begins to blacken, cover with foil.

Warm Cheesy Chive Dip (Magazine)

2 x 400g nugget pumpkins

1 ½ cups grated cheddar cheese

100g feta cheese, crumbled

1/3 cup sour cream

¼ cup chopped chives

cracked black pepper

crunchy bread, to serve

1.    Preheat oven to 180°c. Line a baking tray with baking paper.

2.    Cut the tops off the pumpkins and scoop out the seeds. Place on prepared tray and set aside.

3.    Place the cheddar, feta, sour cream, chives and pepper in a bowl and stir to combine.

4.    Spoon the cheese mixture into the pumpkin and bake for 25-30 mins or until the top is golden. Serve with crunchy bread.

Damper

3 cups self raising flour

salt, to taste

2 tbs powdered milk

beer

1.    Combine all ingredients with enough beer to make a dough.

2.    Cook in a camp oven or oven until cooked through.

Focaccia (Magazine)

1 tsp caster sugar

7g sachet dried yeast

1 cup warm water

2 ¾ cups plain flour

1 tsp salt

¼ cup olive oil

salt and pepper, to season

rosemary, to scatter

1.    Line a baking tray with baking paper. Preheat oven to 200°c.

2.    Combine sugar, yeast and warm water in a large bowl.

3.    Stir in flour, salt and olive oil. Set aside for 5 mins, until foaming.

4.    Turn dough onto a floured surface and knead for 5-10 mins. Place in a bowl, cover and stand for 45 mins, or until doubled in size.

5.    Punch dough to release air, pat out to a large rectangle. Place on baking tray.

6.    Using fork, prick dough all over then use your fingertips to make indentations. Cover and allow to rise for 30 mins.

7.    Brush with olive oil, season with salt and pepper. Bake for 20-25 mins.