21/2 cups SR flour
155g (5 oz) butter
2 eggs
¾ cup sugar
1 small cup sultana
Salt
Milk
Mix all ingredients together with enough milk to make the mixture the consistency of scones. Drop spoonfuls on a buttered sheet, and bake in a fairly quick oven for 5-7 minutes.
Treacle Tart
Short pastry
1 cup breadcrumbs
3 level teaspoons mixed spice
1 cup treacle (or Golden Syrup)
1 tablespoon lemon juice
Line a small pie plate with pastry, trimming and fluting the edges. Combine breadcrumbs and spice and turn into the pastry case. Warm treacle and lemon juice and pour onto crumbs. Bake in a hot oven for 10 minutes. Reduce heat to moderate and cook further 10 minutes.
1kg potatoes, mashed
1 onion, finely chopped
leftover cold meat (chopped or minced)
salt and pepper
thyme or mixed herbs
self-raising flour
gravox (optional)
milk
oil for frying
Mash the cooked potatoes. Prepare the filling by cooking the onion. When tender, add the meat and seasoning and thicken with a little flour and add some Gravox if you wish.
Mix the mashed potato with milk until it resembles the consistency of thick porridge. Add enough flour to form a fairly stiff dough which is rolled out and cut into circles of a manageable size. On each circle place a tablespoon of the mince mixture in its centre and then seal, like a little cornish pastie. Flatten a little before frying in bactches.
Caramel Sauce (claimed to be similar to that served at Cahill's restaurants)
60g of butter
4 tablespoons of condensed milk
8 tablespoons boiling water
4 tablespoons brown sugar
2 dessertspoons golden syrup
Melt butter, sugar, condensed milk and golden syrup over medium heat.
Stir with wooden spoon until mixture is a rich, deep caramel colour (about 20 minutes). Remove from heat and add boiling water, a little at a time, mixing well.
Return to heat and boil for a few minutes. The mixture will thicken as it cools.
Cottage Pie
http://www.taste.com.au/
1kg Desiree potatoes
2 tablespoons butter
3/4 cup hot milk
6 cups cooked Basic mince (see below)
2 tablespoons cornflour
1 cup beef consommé or beef stock (see note)
2 tablespoons lemon thyme leaves
1/2 cup grated tasty cheese
Method
Peel potatoes. Place into a saucepan. Cover with cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer for 20 to 25 minutes or until tender. Drain. Return to saucepan. Add butter and milk. Mash until smooth.
Place mince into a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until warm. Mix cornflour and 2 tablespoons of beef consommé in a jug to form a paste. Add remaining consommé. Add to mince with thyme. Cook, stirring, until sauce comes to the boil. Reduce heat to medium. Simmer for 10 minutes or until sauce thickens.
Preheat oven to 200°C. Grease a 6cm deep, 24cm x 30cm (base) lasagne dish. Spoon sauce into dish. Top with mashed potato. Sprinkle with cheese. Bake for 30 to 35 minutes or until cheese is melted and potato is golden brown. Serve.
Basic mince
1 tablespoon olive oil
1 onion, finely chopped
1 stick celery, finely chopped
1 red capsicum, deseeded, finely diced
1 green capsicum, deseeded, finely diced
1kg lean beef mince
400g can chopped Italian tomatoes
Heat oil in a frying pan over medium-high heat. Add onion, celery, and red and green capsicum. Cook for 3 minutes or until soft.
Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned. Add tomatoes. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until thick.
Use immediately or allow to cool completely then freeze for up to 3 months in a container just large enough to hold mince.
Joyce’s Potato Pancakes
Great with sour cream, or even apple sauce.
500 g potatoes
1 egg
1 tablespoon of flour (you can use more and it is easier to handle but not as delicate)
½ teaspoon of salt
oil for frying
Method
Peel and grate the potatoes. Squeeze out excess moisture. Add the egg, flour and salt. Pour enough oil in the pan to cover the base. Drop tablespoons of the mixture into the hot oil and fry gently until golden brown. This takes about 6 minutes. Turn once. Sprinkle with salt. Serve with sour cream.
Makes about 25 pancakes.
Joyce’s Apricot Loaf
This is delicious - on its own, with butter or with finely sliced Parmesan cheese. I generally make 4 at a time and keep 3 in the freezer. It stores really well and is terrific sailing / picnic food.
125 g dried apricots, chopped
1 cup All-bran
1 cup milk
1 tablespoon honey
1 cup brown sugar
1 cup self-raising flour
(Optional) walnuts 125 g
Mix together apricots, bran, milk, honey and brown sugar and then leave overnight in the refrigerator. Expect it to look just awful at this stage. Next day add sifted flour and walnuts to the mixture. Line a not-too-large loaf tin with baking paper and cook in a moderate oven for 1 hour or until cooked when tested. Refrigerate overnight before using.
(Quite Very nice with cheese)
Joyce’s Melting Moments
Makes about 30 completed biscuits.
250g butter
1/3 cup icing sugar
1 ½ cups plain flour
½ cup cornflour
Lemon Cream
60g butter
½ cup pure icing sugar
1 teaspoon of grated lemon rind
3 teaspoons lemon juice
Biscuits
Cream the butter and sugar until light and fluffy. Added sifted flours and mix well. Put the mixture into a piping bag fitted with a fluted tube. Pipe rosettes on to a lightly greased oven tray or one lined with baking paper. Bake in a moderate oven for 12 minutes until pale golden brown. Cool on a wire rack. Join biscuit pairs with lemon cream.
Lemon Cream
Beat butter until smooth. Gradually add the sifted icing sugar. Beat until light and creamy. Beat in lemon juice and rind.
(You might need to chill the lemon cream and the biscuits a little before assembling if making at the height of summer)
Olive's Mayonnaise (Salad Dressing)
Condensed milk
Hot English Mustard to taste
Brown Vinegar
Salt and pepper
Mix ingredients to taste and leave in the refrigerator to thicken. If too thick use a little milk to get the correct consistency.
Pavlova 6 egg whites
2 cups castor sugar
1 ½ tsp vinegar
1 ½ tsp vanilla essence
Fruit topping
Mixed fruit of choice, passion fruit, bananas, strawberries etc.
300ml whipping cream
In a bowl (not plastic) beat the egg whites until they stand up in stiff peaks. Add the sugar gradually, one tablespoon at a time, beating at high speed if using an electric mixer. When all the sugar has been thoroughly incorporated and a stiff glossy meringue has formed, fold in the vinegar and vanilla essence. Grease some aluminum foil and cover a baking tray. Spoon the meringue mixture on to the foil. Mould up the sides with a spatula and make a slight depression on top. Or you can spoon the mixture into a 20cm (8 inch) greased spring-form tin and lightly smooth the top, or even a flan dish. If using a gas range turn the heat to the lowest temperature just before putting the Pavlova in to cook for 1 ½ hours. If using an electric oven, cook the Pavlova at a low temperature (150oC) for 45 minutes and then turn off the heat and leave for 1 hour. When cooked, remove from the oven and cool completely. Leftovers: Keeps in a cool dry place for several days. Handy Hint: If using a gas range set the oven at hot (230oC). Immediately you start to beat the egg whites, turn it down.
Serve with... whipped cream and fresh fruit piled on top.
Ivy's Original Pavlova Ingredients4 egg whites
8oz sugar (1oz = approx 28 grams)
1 level tablespoon cornflour
1 teaspoon lemon juice
3/4 dessertspoon vinegar
Beat egg whites stiffly. Gradually add sugar and when well incorporated add other ingredients. Last of all. fold in cornflour.
Créme Caramels Grand Marnier
Serves 6
Caramel
½ cup sugar
½ cup water
Custard
1 ¾ cups of milk
½ cup cream
¼ cup of sugar
1 teaspoon of vanilla
2 tablespoons of Grand Marnier
4 eggs
Caramel sauce
Combine sugar and water in a pan, stir over medium heat until sugar has dissolved, then increase heat and boil rapidly until the mixture turns deep golden brown. Do not stir at this time or mixture will crystallize. Pour caramel into 4 individual heat proof dishes such as a small soufflé dishes, rotate so that the caramel coats the sides and base. Protect your hands with a tea towel as this is very hot!
Custard
Beat eggs, vanilla and sugar together lightly. Combine milk and cream in saucepan; bring to scalding point, cool slightly. Add Grand Marnier; pour gradually over the egg mixture, stirring all the time. Strain into a large jug. Pour custard carefully over caramel in dishes. Put in baking dish with hot water coming half way up the sides. Bake in a moderately slow over (120o-180oC) 25-30 minutes until set. Remove from water, cool and then refrigerate. Turn out carefully onto serving plates. Decorate with whipped cream and Toffee Oranges.
Toffee Oranges
1 orange
½ cup water
1 cup sugar
Peel orange and break into segments, being careful not to break membranes; dry with absorbent paper, allow to stand at least one hour to dry out. Put sugar and water in saucepan, stir over low heat until sugar has dissolved, bring to the boil, boil uncovered until the toffee is light brown. Remove from heat immediately and allow bubbles to subside. Using a fork dip orange segments into the toffee, remove, allow excess toffee to drip off the orange. Put onto a greased tray or greased greaseproof paper. For a thicker coating of toffee, when cool, dip segments in toffee again. Best prepared about an hour before serving.
This is Aunty Ivy’s recipe for Blitz Torte taken directly from her prized recipe book. (A tart fruit could also be added between the layers and stiffly whipped cream could be substituted for the custard layer…my comments, not Aunty Ivy’s)
4oz (120g) butter
½ cup castor sugar
1 cup plain flour
1 level teaspoon baking powder
pinch of salt
4 egg yolks – beaten
1 teaspoon of vanilla
3 tablespoons of milk
4 egg whites
¾ cup of sugar
½ cup of slivered almonds
1 level tablespoon of castor sugar
½ teaspoon of cinnamon
Cream the butter and sugar and sift the flour, baking powder and salt. Add the vanilla, egg yolks, milk and dry ingredients to the creamed mixture. Spread this into 2 greased 9” square sandwich tins.
Beat the egg whites until stiff but not dry. Add the sugar gradually and beat until the meringue holds its shape. Spread over the unbaked mixture in both tins and then sprinkle with almonds and cinnamon.
Bake in a moderately (160o-180o C) cool oven for 30 minutes. Cool and join the 2 layers with a layer of custard.
(Note that the meringue layers will be on the top and bottom of the cake).
Custard Filling
2 level tablespoons custard powder
1/3 cup castor sugar
Pinch f salt
1 cup of milk
1 egg beaten
1 level teaspoon of butter
Combine first 3 ingredients in a saucepan. Stir in milk and egg. Cook over a gentle heat, stirring until thickened. Remove from heat, add vanilla and butter and allo0w to cool before using. For extra richness beat in ¼ cup unwhipped cream as the custard cools.
Dawn’s Stuffed Duck
1.8kg fresh duck
6 spinach leaves
60g dried apricots
30g butter
1 garlic clove
500g ham
2 chicken fillets
1 teaspoon mixed herbs
1 egg
30g (shelled) pistachios
2 tablespoons oil
Method
Get your butcher to de-bone the duck. Alternatively de-bone the duck by cutting off wing tips at the second joint. Cut through the skin down the centre back. Follow the shape of the duck and gradually ease the flesh away from the bones. Repeat with the other side of the duck. Holding the rib cage away from the duck gently cut the breast bone away from the flesh. Hold thigh up with one hand, cut around the top of the bone to remove the flesh, scrape the bone down to the next joint, cut around the flesh again, and scrape down to the end. Turn flesh from the legs and wings inside the duck. (The fresh duck can be frozen at this stage until you are ready to complete it. If freezing, make sure that you keep it flat to aid rapid thawing.)
Soak apricots in cold water for 1 hour and then drain. Melt butter in a pan and add peeled and chopped onion and crushed garlic. Cook until tender and then remove from heat. Place spinach leaves in a saucepan of boiling water and cook for about 2 minutes. Drain and cut away any thick stems. Mince the ham and chicken fillets in batches. Place meats in a bowl with the onion mixture, herbs, egg, salt and pepper and mix well. Add pistachios. Put the (thawed) duck on a flat surface. Line it with 3 of the spinach leaves. Place half the meat mixture down the centre of the duck, on the spinach leaves. . Arrange apricots, overlapping, in a single row down the centre of the meat. Cover with remaining meat mixture. Arrange remaining spinach leaves over the meat.
Fold one side of the duck over, then the other. Sew the flesh of the duck with dark cotton and tie at intervals of 2” with string. Bake uncovered and baste frequently. Allow to cool and wrap in foil. Refrigerate overnight. Serve in slices.
Smoked Eel Pâté
1kg smoked eel (always choose the slimmest eel)
60g butter
60g packaged cream cheese
1 tablespoon of lemon juice
1 tablespoon of cream
Salt and pepper
Method
Remove the skin from the eel and scrape the flesh from the bones. Place the flesh in a food processor and process until smooth. Add the softened butter and cream cheese, then lemon juice and cream Process until smooth and add salt and pepper. Place in a serving dish. Refrigerate overnight.
(Based on a recipe from the Australian Women’s Weekly)
Chocolate Caramel Slice
Base
1 cup sifted self-raising flour
1 cup brown sugar
1 cup coconut
125g melted butter
Filling
400g sweetened condensed milk
1 tablespoon of butter
2 tablespoons golden syrup
Topping
150g cooking chocolate
20g copha
Base
Combine all ingredients and mix well. Press into a greased 28 x 28 cm lamington pan. Bake at 180oC for 10 minutes.
Filling
Combine ingredients in a small saucepan. Stir over moderate heat until boiling. Continue stirring constantly x 5 minutes. Spread over base. Return to oven for a further 10 minutes. Remove and cool
Topping
Combine in a double saucepan. Stir over gentle heat until melted. Spread over the cooked slice and refrigerate. When set cut into squares using a warm knife.
Ingredients
- 200g unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup caster sugar
- 3 eggs
- 2 1/2 cups self-raising flour, sifted
- 1/2 cup milk
Method
1. Preheat oven to 180°C/160°C fan-forced oven. Line muffin or mini-muffin pans with paper cases.
2. Using an electric mixer, beat butter, vanilla and sugar in a small bowl until light and fluffy. Add eggs, 1 at a time, beating after each addition (mixture will separate at this stage). Transfer mixture to a large bowl. Stir in half the flour. Stir in half the milk. Repeat with remaining flour and milk until combined.
3. For 1/3 cup-capacity muffin pans use 2 level tablespoons of mixture. Bake for 15 to 17 minutes. Alternatively, for 1 tablespoon-capacity mini muffin pans use 1 tablespoon mixture. Bake for 10 to 12 minutes.
4. Stand cakes in pans for 2 minutes. Transfer to a wire rack to cool.
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