Recipes

Recipes

I’ve either cooked, or tried all of these, and you won’t be disappointed. Of course, a lot of them involve one of my favourite ingredients, chocolate!

Things I’ve cooked

Things I’ve eaten

Recipes I want to try

Recipe Links

Most recipes that haven’t come from friends, TV shows or
magazines have come from a search on Google, or RecipeSource

Other good sources of recipes include

Note that these have a bias towards Australian and European cuisine, because that’s where they’re from :)

Notes

Various herb and spice combinations you might come across in recipes out there. Note that these aren’t particularly definitive…

Fines Herbes parsley, chervil, chives and tarragon
Bouquet Garni parsley, bay leaves, thyme
Dukkah coriander, cumin, sesame seeds, hazelnuts, salt.
Five spice szechuan pepper, star anise, fennel, cloves, cinnamon.
Curry powder turmeric, cumin, coriander, cardamom, chilli, fennel, cloves, fenugreek, tamarind, poppy seeds, saffron, pepper, nutmeg, mace, curry, garlic, ginger.
Mixed dried herbs basil, marjoram, thyme, parsley, rosemary.
Panch Phora cumin, black mustard, nigella, fenugreek and fennel seeds.
Stuffing mix parsley, sage, rosemary, thyme, marjoram.
Baking powder (1.5 tspn) 1 tspn tartar & 0.5 tspn bicarb

Things I’ve cooked


ANZAC biscuits.

Ingredients
———–
1 cup rolled oats
1 cup plain flour
1 cup brown sugar (lightly packed)
3/4 cup dessicated coconut
125g butter or margarine
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
3 tablespoons boiling water

Method
——
Combine oats, plain flour, brown sugar and coconut, blend thoroughly.

In a small saucepan combine the butter or margarine with golden syrup, melt over a low
heat, remove.

Add bi carb soda to boiling water, then add to melted butter or margarine mixture.

Make a well in the centre of dry ingredients and stir in liquid, mixing thoroughly.

Drop mixture, by tablespoonsful on to a lightly greased baking tray, leaving approx.
8cm apart to allow room for spreading.

Bake in a preheated oven 150?C, for 15 to 17 minutes. Allow to cool on tray for 5
minutes, then remove to wire rack to cool completely.


Bananas Foster

90 gm butter (try use butter not marg – tastes better in this recipe –
cholesterol city!)
1/4 cup brown sugar
4 ripe bananas
1/2 tsp nutmeg/cinnamon
2 tbsp banana liqueur (optional)
1/3 cup rum
2 cups vanilla icecream

melt butter in pan, add sugar & stir until melted. Saute peeled bananas in
pan until brown and tender. sprinkle spices over bananas & add liqueurs. And
now for the spectacular bit… Ignite alcohol with match and use long
handled ladles to baste bananas with sauce. when flames die serve with
icecream. serves 4.


Cheese Muffins

150g plain flour,
150g cheese (cheddar)
10mls baking powder
pinch salt
190mls milk. Mix together, place in non-stick small muffin tins. This makes 1.5 dozen.


Chokky Rocks

250g butter or margarine (perhaps less?)
1 cup castor sugar
2 eggs
1/2 tsp vanilla essence
2 cups sifted self-raising flour
100g choc bits
1/2 cup sultanas
4 cups Kellogg’s Corn Flakes

Preheat oven to 180 degrees C
Cream butter and sugar togther until light and fluffy.
Add 1 egg at a time and beat well
Add vanilla essence and blend.
Fold through self-raising flour, choc bits, sultanas and 2 cups Kellogg’s Corn Flakes
Form into walnut-sized balls. Roll in remaining Kellogg’s Corn Flakes,
Place on greased baking sheets. Bake 15-20 minutes ur until lightly golden brown on undersides
Cool on racks. Store in an airtight container.


Curried Brinjal (Eggplant) Dopiago (=Two onions)

(sp?)
From Gardening Australia

Fry 2 finely cut onions and 3 cloves of garlic in 2 tbspn ghee until translucent.
Add 1 tsp each of tumeric, cumin and coriander.
Stir.
Add 1 finely cut red chilli pepper, and 2cm of chopped ginger.
Add the juice of 1 lemon.
Add 6 small whole tomatoes, and 6 black peppers (crushed?).
Add 600g of diced lebanese eggplant (this kind is not bitter and does not require
pre-salting)
Stir.
Place in moderate oven for 1 hour.
Serve.


Felafel

* Exported from MasterCook *

FELAFEL IN PITA POCKETS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried Chick Peas Cooked OR
2 cn (15-Oz) chick peas, drained
1 Egg Beaten
1 lg Onion Finely Chopped
2 tb Chopped Parsley
1 Garlic Clove, Crushed
1 t Ground Coriander
1 t Ground Cumin
A Pinch Of Chili Powder
Black Pepper
Unbleached White Flour for
Coating
Oil for Shallow Frying

1. Mash the Chick Peas Thoroughly, Then add the
Egg, Onion, Parsley, Garlic & Spices. Mix Well,
Season To Taste With Pepper.
2. Shape the Mmixture Into Balls About the Size Of
Chestnuts, Then Coat in Flour.
3. Put Pita Bread To Warm Under the Broiler or
Moderate oven.
4. Pour Enough Oil in the Frying Pan To Cover the
Base Thinly and When It Is Hot, Saute the Felafel in
Batches for 3 Min. on Each Side until Golden Brown.
Drain Well on Paper Towels.
5. Cut Each Pita Bread in Half Across the Center,
Then Fill Each With Felafel, Sliced Tomato and
Cucumber and Garnish Wiith Lemon and Fennel.
(in Place Of Egg, May Use 2 T. Chick Pea Flour.)

– – – – – – – – – – – – – – – – – –

————————————————————————
———- Recipe via Meal-Master ™ v8.01

Title: Falafel
Categories: Veg-cook, Sept., Ovo
Yield: 1 servings

1 (13-oz ) can garbanzo beans,
Drained
1 Onion, cut in fourths
2 Cloves garlic
4 sl Fresh white bread, cubed
1/4 t Cumin seeds
4 sm Dried red chilies, crushed
1 T Chopped fresh parsley
Salt and freshly ground
Pepper to taste
1 Egg, beaten
1/3 c Dry fine bread crumbs
x Vegetable oil for deep
Frying
4 Pieces pita bread, warmed
x Shredded lettuce
x Onion slices
x Tomato slices

from _The Book of Hot & Spicy Foods_ by Louise Steele.

Process Garbanzo beans, onion, garlic, bread, cumin, and chilies in a
blender or food processor until smooth, then spoon mixture into a bowl. Add
parsley salt, pepper and egg; mix well. Form in 8 balls and coat in bread
crumbs. Flatten balls slightly to form oval shapes.

Half fill a deep fryer or sauce pan with oil; heat to 375F(190C) or until a
1/2-inch cube of day-old bread browns in 40 seconds. Fry Falafel, a few at
a time, 3 minutes or until golden brown. Drain on paper towels. Cut pita
bread in half and open to form pockets. Put 1 Falafel into each pocket
with lettuce, onion, and tomato slices and serve hot. Make 8 servings.

Comment From: darsie@ece.ucdavis.edu (Richard Darsie): Felafel is a
wonderful food, one of our favorites. I would note, however, in regards to
this recipe, that it is not necessary to deep-fry it. You can just as
easily bake it on a greased cookie sheet. It comes out tasting divine and
without that deep-fry greasiness. The flavor is much more delicate. Try it!

From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #208,
Sept. 26, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

FELAFEL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Cooked chickpeas
2 c Soaked 1.5 hours,
-boiled until very soft
2 Beaten eggs
3 Cloves garli


Golden Syrup Pudding

125g Butter
1/2 cup Caster sugar
1 tbsp vanilla essence
2 eggs
1 1/2 cup Self raising flour
1/2 cup milk
3 tbsp Golden syrup

Grease a pudding basin with butter.
Pour the golden syrup into the bottom of the basin.
Cream butter, sugar and vanilla.
Beat in eggs one at a time.
Fold in flour.
Add milk.
Put into pudding basin.
Simmer 1.5 -> 2 hours in a large saucepan with water 1/2 way up sides of basin.


Hummous

Humos de Cherif – January 1996

Everybody who comes by my house gets to taste some of this. It is the only good thing that was left to me by my first “coloc” in Toronto.

This recipe will yield about 750ml or enough to last about three days in a humos crazy house.

Ingredients:

2 cans of chick peas (540 ml)
juice of one of the two cans
juice of 2 lemons
2 big cloves of garlic, crushed and covered with salt
4-5 tablespoon of tahineh (sesame paste)
sour cream or plain yogurt (optional)
olive oil
paprika

Preparation:

In a food processor, mix the first five ingredients until the puree is smooth. You should adjust the recipe so that the taste is slightly bitter (from the tahineh) and slightly acidic (from the lemon juice).

If you wish to make the humos more creamy, mix in 1-2 tablespoon of sour cream or yogourt at the very end.

To serve, put in a plate and cover with 1 tablespoon of olive oil and sprinkle with paprika. Eat by dipping chunks of pita bread in the humos.

Note on the pita: Do not use the thick and dry pita sold in supermarkets. Go to an arabic food store. If frozen while still fresh, pita is even softer when thawed. Keep pita in a plastic bag outside the refrigerator, never expose to air or it will go dry.

Ref: Jean-Philippe Linteau


Icecream

1 Egg white
1 Tspn instant coffee
1/2 cup sugar
1/2 pint cream
2 Tbsp rum

Beat whites to soft peak, add instant coffee & rum.
Add sugar gradually and beat for 2 minutes or so.
Whip cream. Fold into egg white.
Freeze until firm.


Jaffa Marble Cake.

Serves: 10-12
Freeze: Yes
Microwave:
No Storage: 4-5 days
Serve: On own

Intermediate preparation time, moderate cost.

250g cream cheese
250g butter
1 1/2 cups castor sugar
4 eggs
2 tsp pure vanilla extract
1 cup SR flour
1 cup plain flour
1/2 cup cocoa
2 oranges

Combine 250g cream cheese, with 250g of softened butter, and 1 1/2 cups of
castor sugar.

Blend thoroughly.

Add 4 eggs, and 2 tsp pure vanilla extract.

Blend thouroughly.

Add 1 cup plain & 1 cup SR flour, sifted. Add 1/2 cup milk.

Blend thoroughly.

Add rind of 2 oranges to a bowl. Roll the oranges in castor sugar and scrape to
remove further volatile rind. Add half the mixture to this bowl, and mix
thoroughly.

In another bowl, combine 1/2 cup cocoa powder, sifted and 1/4 cup orange juice.
Mix together to form a paste. (This prevents the cocoa drawing water out of the
cake). Add the other half of the mixture, and mix thoroughly.

Add scoops of alternating bowls in alternating quarters of a Baba tin. Swirl
through each section twice.

Cook for 1hr 20mins at 165 degrees. Allow to cool in the tin. Turn out and dust
with icing sugar, or apply icing.


Macadamia Rocky Road

90g unsalted macadamias
200g marshmallows
1/2 cup glac? cherries
1/4 cup dessicated coconut (optional)
500g chocolate

Toss ingredients in lamington tin.
Pour melted chocolate over.
Refrigerate and cut into pieces


Mocha Truffle Cookies

Ingredients:
* 1/2 cup butter or margerine
* 1/2 cup semisweet chocolate pieces
* 1 tbsp instant coffee crystals/granules
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 2 eggs, beaten
* 2 tsp vanilla extract
* 2 cups all-purpose flour
* 1/3 cup unsweetened cocoa powder
* 1/2 tsp baking powder
* 1/4 tsp salt
* 1 cup semisweet chocolate pieces

Method:

Melt the butter and the 1/2 cup of chocolate pieces together in a large saucepan over low heat. Stir in coffee crystals and allow to cool for about 5 minutes. Stir in sugars, eggs and vanilla.
Sift flour, cocoa powder, baking powder, and salt into a mixing bowl. Stir into coffee mixture. Mix in the remaining cup of chocolate pieces.
Drop rounded spoonfuls of dough (approx. 1 tablespoon) onto lightly greased baking sheets leaving 2 inch spaces to allow the cookies to spread.
Bake in 350 deg. oven for 10 minutes. Allow to cool on baking sheet for 1 minute. Remove and cool on a wire rack.

(From Better Homes and Gardens Special Interest Publications, “Christmas Cookies”, 1994.)

Makes 30 cookies.


Orange Cake

From Snowflake Self Raising Flour Packet

1/2 cup caster sugar
1/2 cup butter or margarine
rind and juice of 1 orange
2 eggs
2 cups self raising flour
pinch salt
little milk

Cream the butter, sugar and rind until light and creamy.

Beat the eggs lightly and sift the flour and salt.

If necessary add a little milk to give a soft dropping consistency, then
beat well for 2 minutes.

Place in a greased and floured large cake tin and bake in moderate oven
for 40-45 minutes.


Praline Semifreddo

Praline

310g peeled hazelnuts
200g sugar
4 tablespoons water

Roast the hazelnuts in the oven at 225C/425F/gas 7 until golden (about 4 minutes). Really watch them, because if you over-roast them they go bitter and you can’t use them. Put the sugar and water in a thick-bottomed pan and place on a medium to high heat. The mixture will start to bubble and then turn into a clear syrup. To begin with, it will gradually start to bubble and then turn into a clear syrup. To begin with, it will gradually start to colour in parts or from the sides. Gently and carefully shake the pan, just moving it to mix the patches of colour. When it’s all golden brown, carefully tip it away from you and gently add the nuts. Turn the head down to a simmer and gently stir to coat the nuts in caramel. When the caramel is dark golden brown, turn it out on to a clean, lightly oiled tray, or on to greaseproof paper on a surface that won’t burn. It will cool to a flattish solid sheet.

When completely cooled (which takes about 20 minutes), smash it up roughly and pulse it in the food processor until the pieces are still quite chunky (very approximate size about 1/2cm/1/4 inch). Remove about half the praline, then pulse the rest to a powder (or put it in a tea-towel and bash with a rolling-pin), and add both lots of praline to the semi-freddo mixture.

(c) 1999 Optomem Television and Jamie Oliver, The Naked Chef, Penguin Books

Semi-Freddo

Serves 12

1 vanilla pod
55g sugar
4 large fresh free-range eggs, separated
500ml double cream
salt

Remove the seeds from the vanilla pod by scoring down the length and scraping the seeds out of each half. (Don’t throw the empty pod away, pop it in with some sugar – see page 200). Whisk the vanilla seeds and sugar with the egg yolks in a large bowl until pale. In a second bowl whisk the cream until soft peaks form. (Important! Please don’t over-whip it.) Then in a third bowl whisk the egg whites with a pinch of salt until they form very firm peaks (this is when you can pull the egg whites in any direction and they will stay like it). At this point add the flavouring you have chosen (see the variations to follow, or choose one of your own), the cream and egg whites, to the egg yolk mixture. Gently fold in. Immediately scoop the contents into your chosen container. Cover with clingfilm and freeze until you’re ready to eat it.

(c) 1999 Optomem Television and Jamie Oliver, The Naked Chef, Penguin Books


Sicilian One Pot

4 medium potatoes
1 large onion
1 large clove garlic
1 tsp. basil or oregano
0.5 large bottle of Italian tomato sauce with no skins or seeds, or 1 small tin or chopped tomatoes
500g macaroni

Saut? chopped onion and potatoes in oil until golden. Add garlic and tomato sauce, herbs, salt an pepper. Cook in pressure cooker or large pot until potatoes are well cooked. Now add enough water to fill the pot and bring to the boil with extra salt. Add pasta and cook with the lid off. When cooked, serve with cheese. Best left to sit a while before serving.

Ref: Nina Handcock


Sweet Corn and Bacon Chowder

Serves 6 (scaleable)
(From Better Homes and Gardens, June 1995)

Try to cut all the ingredients to a similar size, about 1cm – they will cook evenly and look extra good

40g butter
6 rashers bacon, trimmed and diced
1 onion, diced
1 clove garlic, finely chopped
1 cup sliced celery (about 2 stalks)
1 bay leaf
3 tspns finely chopped thyme
3 medium potatoes, peeled and diced
440g can corn kernels and their liquid
440g creamed corn
Dash Worcestershire sauce
Salt and white pepper to taste
1/2 cup sour cream

Garnish: Thyme sprigs

Melt the butter in a large saucepan over medium heat.
Add the bacon, cook for 2 minutes
Add the onion and garlic and cook, stirring occasionally, until softened, about 6 minutes.
Stir in the celery, bay leaf and thyme and cook for a few minutes.
Add the potatoes and chicken stock, bring to the boil, then reduce heat and simmer for 15 minutes.
Add both lots of corn and continues to cook until the potatoes are tender, about another 10 minutes.
Just prior to serving, whisk in the Worcestershire sauce, salt, pepper and sour cream.
(You can thin the sour cream with a little of the soup liquid first, to make it easier to incorporate).
Taste and adjust the seasoning.
Serve immediately in warm bowls and garnish with thyme sprigs.

Things I’ve eaten


Andrew Williams’ Brownies

Brownies (single batch – I made a double):

125g butter
300g dark chocolate broken into squares
1.5 cups (330g) sugar
3 (large) eggs, lightly beaten
3/4 cup plain flour
1/4 cup self raising flour
1/3 cup cocoa

Grease a 23cm square pan, with sides about 5cm tall. Line base and two
sides with baking paper (not greaseproof paper) and leave the ends
sticking up to lift the brownies out of the tray when done.

Melt butter in pan, then stir in chocolate and stir till smooth
Transfer to bowl, stir in sugar and beaten eggs
Stir in sifted flour and cocoa
Spread flat into the pan, bake in moderate oven for 35-40 minutes
Allow to cool (final temperature depends on how hungry you are and how
firm you want the topping to set)

————————————————————
Fudge topping (this was on the second set of brownies, and is for a
single batch. Don’t start making this till the brownies are out of
the oven. It doesn’t take very long, and starts to set as soon as
it’s done)

60g butter
375g chocolate in squares (white or dark)
400g tin of sweetened condensed milk
If you use white chocolate, a tiny dash of almond essence is nice

Melt butter in pan
Stir in chocolate and condensed milk
Stir over heat till smooth (and not for too long after)
Spread over cooled brownies in pan, allow to cool and set before
serving if you have enough patience.

Ganache (this was poured on the first batch, so I could serve them hot)

300ml cream
400g of dark chocolate in squares
tablespoon of butter

Make sure all ingredients are ready and nearby – timing is crucial
Bring cream to boil in pan, stirring constantly.
The instant it boils, remove from heat and add butter, chocolate
Stir until it’s smooth and homogenous.
As it cools it will set. If you put it on a cake as icing, keeping it
in the fridge makes it even firmer.

You can vary the chocolate/cream proportions – more cream makes it
runnier, better for sauces, and less rich. This is a high chocolate
mix, that sets quicker (eg for icing cakes) and tastes stronger.


Andrew Nielsen’s Hot Apricots in Sour Cream

470 g tin apricot halves
1/2 cup sugar
2 tbsp SR flour
1 cup sour cream
1 egg
1 tsp vanilla
Topping:
2 tbsp brown sugar
1 tsp cinnamon
2 tsp butter
Combine.

Combine sugar & flour; add sour cream, egg and vanilla. Beat until smooth.
Drain apricots. Place in base of 20 cm pie plate. Spoon over mixture and
back in mod oven 35 mins. Remove from oven and sprinkle with topping. return
to oven for further 10 mins. Serves 4.


Lemon Fluff

1 tbsp butter
3 tbsp sugar
2 tbsp flour
1 lemon
1 cup milk
2 eggs

Cream butter, sugar and egg yolks.
Add grated rind and juice of lemon, then flour.
Add Milk
Add stiffly beaten whites of eggs
Pour into pie dish. Stand ina dish of water.
Bake gently for 1 hour.
Pudding should be lightly set on top and soft underneath.


Monique’s Cheesecake

1 can sweetened condensed milk (use low fat if you like)
1/2 cup lemon juice (see it IS healthy)
1 300ml carton whipping cream, whipped
1 packet scotch finger or lattice biscuits
flake, kiwi fruit, strawbs etc for decoration

Beat together condensed milk and lemon juice. Fold in whipped cream. Layer
base of flat container with biscuits and pour mixture over the top.
Refrigerate 12-18 hrs until set. Decorate. Can be frozen.


Nik’s Chocolate Pudding

1 cup^SR flour
1 teaspoon vanilla (though I like to add a little more!)
1/2 cup sugar
1 tbsp^cocoa (I also add more of this so that it is more chocolatey :-) yummm
1/2 cup milk
2 tbsp^butter

Sift all dry ingredients. Add milk, vanilla and melted butter. Stir until
smooth. Place in an ovenware dish. (I mix all the ingredients in the dish
that I am going to cook it in, saves on the number of dirty dishes!)

Sauce
—–
1 tbspn cocoa
1/2 cup brown sugar
1 1/4 cup boiling water (I also add more water, it makes more sauce, at a
guess I would say that I use 1+1/2 to 1+3/4 depending on my mood at the time)

Mix all together and pour over uncooked pudding bake in moderate oven 35 mins.


Prawn Curry with Coconut

Prawn Curry with Coconut
?
??? 25 g (1 oz) tamarind pods
??? 450 g (1 lb) peeled prawns
??? 50 g (2 oz) desiccated coconut
??? 400 ml (14 fl oz) water
??? 25 g (1 oz) creamed coconut
??? 100g (4 oz) frozen peas
??? 4-5 curry leaves
??? 1 green chilli, seeded and cut in half
??? 40 g (1.5 oz) fresh ginger root, peeled and finely chopped, or about 1 x 5 ml (1 tsp) ground ginger
??? 2 tomatoes, skinned and diced
??? 25 g (1 oz) ghee or 2 x 15 ml (2 tbsp) oil
??? 1 x 5 ml (1 tsp) fenugreek seeds
??? 2 x 5 ml (2 tsp) ground coriander or coriander seeds
??? 2 small whole red chillis (optional)
??? salt
??? 1 large onion, peeled and chopped
?

1 Soak the tamarind pods in a teacup of hot water for 10-15 minutes and extract the pulp.
2 Meanwhile rinse the prawns and drain well. Put the desiccated coconut in a bowl with 300 ml/0.5 pint of the water and leave for 10 minutes.
3 Blend the desiccated coconut with the soaking liquid and strain to get a creamy milk. Set the leftover pulp on one side. Place the creamy milk in a saucepan, add the creamed coconut, peas, curry leaves, green chilli, ginger, tomatoes and tamarind pulp, cover and allow to simmer for 10-15 minutes.
4 Heat 1 x 5 ml spoon/1 tsp of the ghee or oil in a separate pan and gently fry the fenugreek seeds, coriander and red chilli until the fenugreek turns light brown. Do not let the mixture burn and darken. Remove from the heat, allow to cool, then blend this mixture with the reserved coconut pulp and the remaining water to make a fine paste.
5 Heat a further 1 x 15 ml/1 tbsp of the ghee or oil and fry the prawns until dry. Add the blended paste and gently fry for 5-6 minutes. Then transfer and stir this into the simmering coconut milk mixture and add salt. Simmer, covered, for 15-20 minutes. Before serving fry the onion in the remaining ghee or oil then spoon it over the prawn curry. If preferred remove the chilli halves, and serve with boiled rice.


Thai Pumpkin Soup (vegetarian)

1kg pumpkin (aussie sunrise gives good colour)
1 tbsp peanut oil
2 cloves of garlic, crushed
1 large onion, chopped
1 tsp sambal oelek (not sure what this is, i’ve left it out and it still
tastes good)
2 tbsp (or more) chopped fresh lemongrass (let me know if you’d like some)
1 L (4 cups) water
1 tsp chicken or vegie stock powder
1 tbsp fish sauce
3 tsp lime juice
1 cup coconut cream
2 tbsp chopped fresh basil
2 tbsp (or more) chopped fresh coriander

peel & seed pumpkin, cut pumpkin into 1.5 cm cubes.
Heat oil in large pan, add garlic, onion, sambal oelek & lemon grass. cook,
stirring until onion is soft.
add pumpkin, cook, stirring 1 minute. add water, stock powder, sauce, juice.
simmer covered until pumpkin is just tender.
blend or process 1/2 the mixture until smooth (MN: i’d highly recommend
blending all of it – it gives a better consistency). return puree to mixture
in pan. add coconut cream & herbs, stir over heat until hot.
serves 4-6.
from: the Australian Women’s Weekly cookbook for all seasons.

Recipes I Want to Try


Jam

500g strawberries
1 tbsp lemon juice
1 1/2 cups castor sugar

microwave strawberries +juice 6 mins
add sugar and uwave 12-15 minutes
put into sterile jars

750g rhubarb
grated rind+juice of 1 orange
500g castor sugar


Maple lime marinade

3tbsp lime juice
3tbsp maple syrup
2tbsp soy sauce
1/2tsp Dijon mustard
2 minced garlic cloves

Combine all
whisk in mustard
slowly pour in sesame oil and emulsify


Maple syrup, coffee and Drambuie sauce

200ml maple syrup
1 Tbsp instant coffee dissolved in 1 Tbsp water
50ml vodka
50ml Drambuie
8 crushed coffee beans

warm maple syrup and add coffee
before boiling take pan off heat and gently whisk in vodka and Drambuie
cover and allow to cool until cold. Add coffee beans before serving


Muttachar (spiced eggs)

4 eggs
1 tbsp oil
1 small chopped onion
1 small green chilli deseeded and chopped
1 ripe tomato sliced
.5 greeen-mango optional
600ml coconut milk 50/water
.25 tsp each turmeric paprika ground coriander
salt
10 fresh curry leaves
handful fresh chopped coriander
juice 0.5 lemon

saute onion in oil
add chilli tomato mango
add coconut milk
bring to boil
add turmeric paprika coriander + salt
simmer 5-10

rub curry leaves + coriander + add
add lemon juice
simmer 10

add eggs 5mins hard boiled 3 topoach

serve with bread or toast


Sherry marinated mushrooms

1/3 cup sherry
3tbsp ev olive oil
1tbsp sherry vinegar or wine vinegar
2 minced garlic cloves
1tsp dried thyme
s+p
1 1/2lb trimmed mushrooms

Marinade 1 hour
grill and add s+p

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