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1: Some of the talented cooks in the family that inspired this book.
2: Starters Cob dip Mum's pea and corned meat pastizzi Corn relish dip Emily's Pesto/cream cheese/sundried tomatoes starters Mandy's guocomole Nicci's can't stop eating it cheese ball David's favourite chicken liver pate Jane's french onion dip Judy's moorish salsa mexican dip Judy's tuna dip Spicy Lamb mince parcels Side dishes & Entrees Airport potato My potato salad Mum's tasty chicken wings Sally's show off baked red peppers Broccoli and Egg Salad Red Stuff Sally's Mango, Avocado & Smoked Chicken salad Ernie's the best vegetable curry Ernie's Coconut Sambal Ernie's Rice for curry Ernie's Dried Potato Main meals One pot sausage stew Mums melt in the your mouth Potata Forne Betty's finger licking jarred chops Botootie Mum's it should be bottled Spagetti sauce Mum's most requested baked rice Chicken and bacon rolls with parsley sauce Judy's oh so simple apricot chicken
3: Sauces Malaysian Satay sauce Mango Sauce Thai style sweet chilli dressing David's seafood sauce Dessert Sticky date pudding Super easy chocolate self saucing pudding Ricotta berry cheesecake Mango cheesecake New York baked cheesecake Betty's Christmas pudding Grandma Betty's biscuit pastry for mince pies Chocolate rum truffles Something with coffee & tea Natasha's slice Anita's fruity carrot cake Granny Harvey's basic biscuit mix Harvey's yum yum slice Grandma Harvey's dried fruit cake Emily's basic muffin mix Emily's scones Judy's simple cup cakes Coconut and white chocolate muffins Mars bar slice Gordon's Lemon cordial David's Orange & Lime Ade
4: Life is too short... to drink bad wine Nick Harvey....... | STARTERS | Lighthouse photo taken by our dear friend Larry...
5: Cob Dip I am not sure where this recipe appeared from, but my close friend Kerrie and I use to make it when we had a party.... 1 X 450G pkt frozen spinach 250ml mayonnaise (praise is good) 1 brown onion chopped Garlic approx 2 cloves 250ml sour cream 1 packet continental thick vege soup mix 1 x cob loaf 1 x french stick Defrost spinach and drain extremely well, squeeze it by hand, put in a food processor along with all the other ingredients and blend, hollow out cob loaf and put the dip inside the loaf, use the hollowed out bits to put around the cob loaf and serve with cut up french stick . If you would like to make this ahead of time then make the filling and refrigerate, then follow last step when ready to serve. Mums onion and corned beef Pastizzi 4 large or 5 medium onions olive oil brown sugar Tin corned beef 410g tin chopped tomatoes worcestshire sauce mixed frozen veges about a cup (corn, peas, carrot, potato) puff pastry sheets Chop onion and fry in olive oil with a sprinkle brown sugar until transparent, add corned meat and fry for a few minutes, add tin tomato worcestshire sauce and frozen veges to taste, simmer uncovered until liquid is gone, cool. Cut pastry in half and then half again baste edges with egg white, spoon mixture into puff pastry fold into triangles, baste with more egg white bake in a moderate oven until brown about 20 mins
6: Corn relish dip This recipe is simple, and tastes good... you can use philly light. 1 medium Jar Corn relish (good quality) 1 x 250g packet philly at room temperature Mix together serve with crackers, Chopped up Carrot and celery. Emily's Pesto/cream cheese/sundried tomato starters 1 pkt mini toast Cream Cheese (low fat is fine too!) Pesto Sundried tomato Spread mini toast with a little cream cheese, then pesto top with sun dried tomato. Best made close to serving. | Emily and Sally | Mandy's guocomole 1 Avocado 1 tablespoon mayonnaise chilli (to taste) squeeze of lemon juice clove garlic chopped 1 x tomato chopped Salt and pepper to taste Corn Chips to serve Put all ingredients in a food processor, or put in a bowl and mash with a fork. Serve with corn chips Nicci's can't stop eating it cheeseball This recipe makes two balls, very moorish 1 x 250g philly cheese at room temperature 1 x 250g tasty cheese (crackerbarrel is good) 1 x 250g mild cheese shallots 1 x jar corn relish dip Curry powder for rolling Grate cheese, mix all ingredients , put in fridge to harden roll into balls then roll in curry powder Variation: add less corn relish, then put splash of soy sauce, and bacon. Also try gherkin relish in place of corn relish. Can use light philly however can not freeze if using light Philly.
7: David's favourite chicken liver pate 300g cleaned chicken livers 4 tbsn brandy 2 tbsn butter 2 rashers lean bacon, chopped 1/2 large brown onion chopped 1 teaspoon rosemary, chopped 1 tbsn parsley chopped 1 teaspoon sugar 1 tbsn cream salt and freshly ground black pepper country sliced bread toasted. Cut the chicken livers in half and marinate in half the brandy for two to four hours. Drain livers and discard marinade. Heat half tablespoon butter in non-stick frying pan on moderate heat brown the chicken livers on all sides. Transfer to a plate. Add another half tablespoon butter to pan with the bacon, onion and rosemary and stir for three minutes. Add livers and cook for five minutes on moderate heat. Remove from heat and allow to cool. Place preparation in food processor with the parsley, sugar and remaining brandy and butter and blend until very smooth. transfer pate to a bowl and stir in cream. season with salt and pepper and chill for several hours to set. serve with toasted bread fingers | Some happy times..
8: Jane's French onion dip 1 x Packet French onion soup 1 x 250g cream cheese room temperature Mix together serve with crackers, jatz is good Judy's moorish salsa mexican dip Light Philly cream cheese spreadable 1 avacado mashed squeeze lemon about half jar roast capsicum salsa Coriander to garnish Corn Chips In shallow dish layer Philly cream cheese (may only use half) then avacado and then roast capsicum salsa sprinkle with coriander, serve with corn chips. Variation: try using mexican tomato salsa in place of Capsicum salsa. | Judy and Jane in the Kitchen | Judy's tuna dip 1 x250g cream cheese room temperature 1 x 225g tuna in brine drained (home brand works fine) Lemon Mix together cream cheese and tuna with a generous squeeze of lemon. serve with crackers, celery and carrots. Variation add chopped onion parsley and dash tobasco sauce. Spicy lamb mince parcel's 400g lamb mince 1 x onion 2 x tbsn brown sugar 1 cup frozen mixed veges stock cube 1/4 cup good quality bbq sauce 2 x tablespoon tomato paste puff pastry Fry onion while frying add brown sugar and stir cook onions until brown, add all the other ingredients fry until cooked through, cool then cut pastry into four, put some cooked mixture in the middle of each square make into triangles, baste edges and baste with egg bake in 180oC oven until cooked around 20mins. variation: can sprinkle with sesame seeds before baking.
9: Side Dishes | Airport Potatoes
10: Airport Potatoes This recipe got its name from the cafeteria at Rome Airport. 1kg all-purpose potatoes, peeled 1 tbsp olive oil for pan sea salt and pepper 400g can chopped tomatoes 2 tbsp extra virgin olive oil 2 garlic cloves, crushed 1/2 tsp dried oregano 1 tbsp salted capers, rinsed 2 tbsp roughly chopped parsley 200g cherry tomatoes | Heat the oven to 190oC. Finely slice the potatoes and roughly layer over the base of an oiled roasting pan. Add 250ml water, season with salt and pepper, then cover the pan with foil and bake for 30 minutes. Combine the canned tomatoes with the extra virgin olive oil, garlic, oregano, capers, half the chopped parsley, and sea salt and pepper. Remove the foil, and pour the tomato mixture over the potatoes, cut the cherry tomatoes in half and scatter on top. Bake for a further 30 minutes until the potatoes are tender and starting to crisp at the edges. Scatter with the remaining chopped parsley and serve.
11: My Potato Salad This recipe is very to Judy's, it is also a favourite of my Dads.. 1 kg potato - desiree is good (if potatoes are washed no need to peel) Praise mayonnaise bacon about 3 rashers cream about 3 eggs Cut potato into about 3 cm square pieces, if potato skins are clean no need to peel, Boil potato until tender ( not to tender or you will end up with mashed potato) meantime fry bacon and boil eggs to hard boiled, peel eggs chop, add to potato along with bacon, toss with mayonnaise and cream to taste (more mayo than cream) Mums tasty chicken wings This needs to be left overnight before cooking. 2 kg chicken wings Marinade 3/4 cup bbq sauce 1 1/4 cups tomato sauce 2 tablespoons brown sugar 2 tablespoons worcestshire sauce 1 tablespoon soy sauce 2 tablespoons brown vinegar 1 tablespoon honey 1/2 teaspoon instant coffee powder Remove tip of chicken wing discard, place chicken wings in baking tray in single layer, combine all the other ingredients and pour over chicken wings refrigerate over night.. Preheat the oven to 180C. Bake uncovered for 1hr 15mins turning at least two or three times during baking. | Sally...Cheers everyone! | Sally's show off Baked Red Peppers 8 Red peppers 4 tomatoes 8 anchovies garlic about 3 cloves peeled and chopped olive oil (good quality) basil leaves Cut peppers in half longways, take out seeds. Lay capsicum in oven dish hollow side up, blanch tomatoes and take off skins. Cut each tomato into four. inside each pepper half put in two pieces of tomato, one anchovy, scatter garlic cloves put one desertspoon oil in each scatter basil leaves over top optional salt and black pepper to taste. cook in moderate oven for about 30 to 45 minutes. Serve at room temperature scattered with more basil leaves
12: Broccoli and Egg Salad If you follow this recipe closely, you will have success every time 500g broccoli 6 eggs 1 small Spanish onion ( or 6 green shallots) 3/4 cup S&W whole egg mayonnaise 1/2 lime or lemon (lime is better) salt and freshly milled black pepper curly lettuce leaves (optional) Wash broccoli, then pull away tough outside skin from stalks. Boil eggs for 12 minutes then drain, cool quickly in cold water, then peel. Put broccoli into a saucepan, cover with cold water, add a pinch of salt and bring to the boil. As soon as the water boils,turn off heat and stand for one to two minutes only (the broccoli will be crisp, tender and a beautiful bright green) Drain into a colander and leave until cool enough to handle, then separate into small florets and put into a mixing bowl. Slice the eggs length ways into halves and add to the broccoli with the sliced onion or shallots. Add mayonnaise and stir to mix evenly, then season with lots of freshly milled black pepper. Sharpen the flavour with a good squeeze of lime or lemon juice. Line a shallow salad bowl or platter with pretty lettuce leaves then pile in the broccoli and egg salad. Serve as an accompaniment to a grilled or barbecued steak, mingled with the salad dressing is a most delicious combination. Serves 6
13: Red Stuff I grew up eating this and it is a favourite of mine, I am not sure what it's actual name is, we use to just call it red stuff. Great on crusty bread, or BBQ steak. Red Capsicum about 4 to 5 large- you can use green but red is better olive oil Garlic about 3-4 cloves crushed or finely diced 800g can diced tomato 1 tspn vinegar (no more) 1 tbsn tomato paste Fry capsicum and garlic in olive oil until soft add the rest of the ingredients simmer until thickens (do not over cook) about 20mins if dry add some water Variation: add some mint leaves or some capers Sally's refreshing Mango Avocado & smoked chicken salad about 3 mangoes 2 x Avocado Smoked chicken Bottled fat free french dressing Lettuce Line platter with lettuce top with chopped avocado, slivers of mango, and torn up smoked chicken, then put on french dressing close to serving. | Natasha and Daniel Planting herbs & veges
14: Ernie's the best vegetable curry 1 x 425g coconut milk 4-6 medium potato - white 1 large onion diced 1 x red fresh chilli 1 x green fresh chilli 1 x tspn tumeric cinamon stick 6 - 8 curry leaves (optional) Black seeded mustard to taste (optional) salt and pepper to taste Peel and dice potato approx 25mm dice onion slice chilli put all the ingredients but into a pot add water (not to much) boil until potato is semi cooked add can of coconut milk mustard and curry leaves and bring to boil simmer until potatoes are gooked and gravy thickens cover and leave for approx 1/2 hour. Serve with rice Ernie's coconut sambal 1/2 cup shredded coconut chilli powder to taste salt to taste 1 tbsn maldive fish juice of lemon 1 med onion chopped mix together with hands Ernie's Dried potato 1 large onion 3 to 4 potatoes parboiled peeled cut into bite size pieces 1 tspn maldive fish tspn chilli powder (to taste) 1/2 tspn tumeric 1/2 tspn paprika salt and pepper to taste In a heavy saucepan or frying pan fair amount of oil saute onion to caramelise add potato toss like a stir fry add 11/2 tspn sugar keep tossing till potato is coated add all the other ingredients toss through and serve | We all know when it comes to Sri Lankan cooking Ernie is the expert Some recipes from Ernie's Kitchen...
15: Ernie's rice for curry 3 cups stock (vege or chicken) per 500g rice If using stock cubes one stock cube to 1 cup water Basmati rice/ 6-8 whole cardamon pods ghee or butter for frying Throw in rice uncooked in saucepan, saute in ghee or butter then add stock, cook without lid until porridge looking put lid on and cook in oven on 100 deg for 20 mins Ernie's Dried potato 1 large onion 3 to 4 potatoes parboiled peeled cut into bite size pieces 1 tspn maldive fish tspn chilli powder (to taste) 1/2 tspn tumeric 1/2 tspn paprika salt and pepper to taste In heavy saucepan or frying pan fair amount of oil saute onion to caramelize add potato toss like a stir fry add 11/2 tspn sugar keep tossing till potato is coated add all the other ingredients toss through and serve
16: Main Meals | One pot sausage stew
17: One pot sausage stew A good friend of mine Nicci said I should try this recipe, I am glad I did it tastes great, certainly a good hearty meal on a cold winter day. 1 tbsn olive oil 8 sausages good quality beef 1 medium brown onion, sliced 1 tbsn brown sugar 2 garlic gloves, crushed 400g can cannellini beans, drained and rinsed 800g can diced tomatoes 1 tbsn tomato paste (optional) 1/4 cup bbq sauce splash worcestshire sauce (optional) parsley to serve. cook sausages on the bbq, heat oil in pan, add onion, brown sugar and garlic, cook, stirring, for 5 to 6 mins or until onion is soft. Add beans, tomato, bbq sauce, worcestshire sauce and tomato paste return sausages to pan cover bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 25 mins until sauce thickens. sprinkle with parsley and serve with mashed potato and veges. suitable to freeze cool first. can freeze for up to 3 months. Thaw in fridge overnight then reheat in saucepan. Mum's melt in your mouth Potata Forne I grew up eating this it takes very little time to put together and the pork is tender. 4 pieces Pork Loin Chops - remove fat if you want to be healthy. 1 large onion sliced about 3 to 4 potatoes sliced finely 4 strips of bacon cut into smaller strips 3 cloves garlic In a baking tray layer of potato, then layer onion salt and pepper some garlic, lay 4 pieces of pork loin chops, then half the bacon, another layer of onion then potato some garlic and rest of the bacon salt and pepper, pour about 1 cup of water seal with aluminium foil bake in oven on 200oC for about 3/4 hour, test with fork if potato is cooked through then remove foil and cook for a further 15 mins or until potato is brown on top. serve with veges, top with pan juices
18: Betty's finger licking Jarred chops 1 Killogram lamb chops 1 tablespoon flour 1 teaspoon sugar 3 tablespoons tomato sauce 2 tablespoons worcestershire sauce 1 tablespoon vinegar 1 cup water 1/4 tspn pepper 1/2 tspn salt Remove surperfluous fat from chops, add sugar pepper and salt to flour, then roll chops in flour mixture place in a casserole dish. Mix all liquid ingredients together well, and pour over chops. Place in moderate oven and cook for about 1 3/4 hours, turn once during cooking. BOBOOTIE A South African recipe given to me by my friend JJ, tastes great! 1 Kg Lamb mince 3-5 cloves garlic finely chopped 4 cloves 3 thick slices of day old bread 3 large onions finely chopped 3 eggs whisked 1 1/2 to 2 cups water 1 cup milk 3/4 cup sultanas 5 tbsn butter 4 tbsn chutney 1 1/2 tbsn oil 1 1/2 tspn Garam marsala (optional) 1 tbspn Coriander 1 1/2 tspn Curry 1 1/2 tspn dried mixed spices salt and pepper to taste about 3/4 tspn 8- 10 lime leaves. Preheat oven 180 degC Remove crust from bread soak in water, Fry onions in butter and oil until soft add garlic and mince cook lightly. Add all the other ingredients except bread, leaves, milk and eggs. Squeeze bread and mix in with mince. Roll up leaves and press into mince mixture, bake for 30 mins. Meantime mix egg and milk together then pour on top of mixture cook for a further 30 mins. serve with yellow rice and chutney. | Christmas tradition have your photo taken with a funny hat on!
19: Mum's Spagetti sauce 500g mince mixture veal and pork 5 large cloves of garlic (approx) 3 tblsn brown sugar good swish worcestshire sauce 3 bay leaves oregano to taste Tomato paste (farmland/coles brand or homebrand) about 2 tbsn about 3 tins 400g -diced tomato - lagina is good one to use. Fry meat in heavy based saucepan, add garlic fry a little bit more, once meat is brown drain liquid. and dry fry a little with tomato paste. add diced tomato, and small amount of water, add all the other ingredients salt to taste and simmer covered for about 3-4 hours, stirring occasionally. serve with well cooked pasta. Variations: use Pork and beef mince together add one or two eggs to pasta sauce and pasta mixed together cook further until egg is cooked a few minutes Mums most requested baked rice We pretty much do not have a family function without this dish. It has got to be the family favourite you will need a large but not too deep baking tray. 2 cups cooked rice Pasta sauce as above 3/4 cup grated parmesan 4 bacon rashers about 1/2 cup milk ( may use less) 3-4 egg cream optional Rinse rice cook about 2 cups of rice in water and salt or rice cooker, add sauce to cooked rice, along with about 3-4 eggs and some grated cheese, optional some cream, pour the mixture into a metal baking dish (make sure it is metal as this makes a difference) top with strips of bacon and pour a little bit of milk over the top and bake in the oven on about 180oC until cooked around 30-35mins Variation - use al dente cooked penne pasta instead of rice. | . | Two good cooks... Mum and Auntie Mary | Food is nothing without people... David Simpson
20: Chicken and Bacon rolls with parsley sauce Recipe can be made 2 days ahead, I often make this without the parsley sauce, just with maybe pesto or something similar on the side. 8 chicken thigh fillets 2 tspn seeded mustard 8 bacon rashers rind removed Parsley sauce 1 tblsn oil 2 tbspn pine nuts 2 cups parsley leaves 2 cloves garlic 1/2 cup olive oil 2 tbspn grated fresh parmesan cheese flatten each fillet slightly with mallet, spread each fillet with 1/4 tspn mustard, roll up fillets. Wrap a bacon rasher around each roll, secure with toothpicks. Cook in moderate oven for about 35 to 40 mins. Parsley sauce - Heat oil in a pan add pine nuts, cook for about 3 minutes, or until lightly browned; drain. Combine pine nuts, parsley and garlic in a processor or blender, blend until smooth. With motor operating, gradually add olive oil in a thin stream, stir in cheese. Rolls suitable to freeze. Variation: try using tomato or basil pesto instead of mustard. | Chicken and Bacon rolls with parsley sauce | Emily's herb tip Pick herb leaves line a tupperware container wet paper towel, put herbs on top. Cover with another wet paper towel. The herbs should keep in the fridge for up to 2 weeks. | Judy's oh so simple Apricot Chicken About 1 kg thigh fillets cubed 1 x 425g tin apricot nectar 1 pkt French onion soup Lay casserole dish with cubed chicken, pour over nectar and soup bake in oven on about 180oC until cooked about 25-30mins serve with rice.
21: SAUCES | Malaysian Satay sauce This sauce can be used to marinade chicken or just served on the side to put on chicken or beef. If using as marinade, marinate over night. 1 x large jar craft crunchy peanut butter 1 x bottle hot chilli sauce -maggi 400ml tin coconut milk or cream 1 clove of garlic Crush garlic start mixing ingredients together, start with some peanut butter the garlic and some chilli sauce (you will not use the whole bottle of chilli sauce) then pour in coconut milk/cream until it is the right consistency and to your taste. Mango sauce In a blender put 3 x medium mangoes (peeled and deseeded) approx: 3 tbsn mayo (s&w whole egg mayo) some olive oil dash sesame oil (do not overdo) sprinkle some cinnamon salt and pepper to taste Blend until sauce consistency about a minute | Thai Style sweet chilli dressing This is great on salads and is low fat. Brown vinegar sweet soy sauce sweet chilli sauce chilli sauce with coriander 2 tspn sugar Mix together to taste heat 30 seconds ready to serve. Davids cocktail sauce After you perfect this recipe you won't buy the bottled sauce again To taste mix together whole egg mayonnaise around 40% Tomato sauce around 40% Worcestershire sauce 10%
22: Dessert | Sticky date pudding
23: Sticky date pudding When I make this 9 times out of 10, I will be asked for the recipe! 170g stoned and chopped dates 1 level tspn bicarb of soda 60g butter 170g caster sugar 2 eggs 170g SR flour 1/2 tspn vanilla essence SAUCE: 200g soft brown sugar 8-10 tbsn cream 115g butter 1/2 tspn vanilla essence Pour 1/2 pint (1 1/4 cup) water over the chopped dates and bring to the boil, then remove the pan from heat. Add the bicarb of soda leave to stand. Cream the butter and sugar, add the eggs a little at a time and beat well. Carefully fold in the flour, then stir in the dates with their liquid and the half teaspoon of vanilla essence. Pour into a greased cake tin and bake in the centre of the oven at a gas mark 4 (180oC, 350oF) for 30-40 mins. To make the sauce, mix the sugar, cream, butter and vanilla essence together in a pan. Bring to the boil then simmer for 3 minutes. Pour a little of the sauce over the cooked pudding, then put it back into the oven for a few minutes to allow sauce to soak and bubble to a golden brown colour. Serve with the extra sauce, and good quality vanilla ice cream serves 6 to 8 people. | serves 4-6 1 cup self-raising flour 3/4 cup caster sugar 2 tbsn cocoa powder 1/2 cup milk 1 tspn vanilla essence 30g butter, melted 3/4 cup firmly packed brown sugar 1/4 cup cocoa powder extra 1 3/4 cups hot water sifted icing sugar, to serve (optional) | Sift flour, caster sugar and cocoa into a large bowl. Add combined milk, vanilla essence and butter, stir until smooth. Pour mixture into a greased 2-litre (8-cup) ovenproof dish. Sift combined brown sugar and extra cocoa evenly over top. Carefully pour hot water over pudding, I usually pour it over the back of a spoon. Bake at 180oC for about 50 minutes or until firm, dust with sifted icing sugar to serve. Great with vanilla icecream and custard | Super easy Chocolate self saucing pudding
24: Ricotta Berry Cheesecake 1 x 250g packet plain sweet biscuits 150g butter, melted fresh berries and icing-sugar mixture to decorate FILLING 1 x250g packet cream cheese, softened 250g ricotta cheese 1/2 teaspoon vanilla extract 1 cup caster sugar 2 tablespoons plain flour 3 eggs 1/4 cup milk 1 1/2 cups fresh mixed berries Grease a deep 22cm round springform cake tin. Blend or process biscuits until finely chopped. Add butter: process until well combined. Press biscuit mixture evenly over base and up side of prepared tin. Place tin onto an oven tray. refrigerate base while preparing filling. FILLING: Beat cream cheese in a small bowl with an electric mixer until smooth. Add ricotta, vanilla extract, sugar and flour: beat until well combined. Add eggs, one at a time, beating until combined after each addition. Stir in milk. Spread half the filling over prepared base; sprinkle evenly with berries. Spread remaining Filling over top. Cook in a moderate oven, 180oC for about 45 minutes or until set. Cool in oven with door ajar. Refrigerate until ready to serve. To serve cheesecake, top with extra fresh mixed berries. Dust with sifted icing-sugar mixture. | Mango Cheesecake This is the basic Mango cheesecake recipe, I like a high cheesecake so usually make 1 1/2 times the recipe, 2 x 250g kraft cream cheese 1 3/4 cup biscuit crumbs 80g butter melted 1/2 cup caster sugar 2 tbsn lemon juice (do not overdo) 2 tspn orange rind 1 1/2 - 2 tbsn gelatine 1/4 cup boiled water 1 cup cream 2 large mangoes Dissolve gelatine in water allow to cool, add melted butter to biscuit crumbs press on base of 23cm springform pan, put in fridge to set, meantime mix all but the cream and mango together fold them in after other ingredients mixed together chill overnight. Decorate with more mango serve with marscapone and pureed mango
25: New York Baked Cheesecake This is a good sized recipe, not too large. 250g plain biscuits crushed 125g butter, melted 500g cream cheese, chopped at room temperature 2/3 cup sour cream 1/2 cup caster sugar finely grated rind and juice 1 lemon 2 eggs whipped cream and sliced strawberries to serve. Lightly grease a 20cm springform pan (line base with foil, leaving an overhang if desired) In a large bowl, combine biscuit crumbs and butter, mixing well. Press mixture firmly into the base and sides of prepared pan , chill for 30 minutes Meanwhile preheat oven to slow 150oC. In a medium bowl, using an electric mixer, beat cream cheese until smooth. Add sour cream, sugar, rind and juice, beating until combined. Beat eggs in one at a time until combined. Pour into prepared crust. Bake for 50-60minutes until just set (it will be slightly wobbly in the centre). Cool in a turned-off oven with the door ajar. Chill cheesecake overnight. Serve in wedges with cream and raspberries | Lucy! you are not wearing your hat. | New York baked cheesecake
26: 4oz (125G) Self Raising Flour half teaspoon salt half teaspoon mixed spice half teaspoon nutmeg 4oz Butter (125g) 6oz white breadcrumbs (185g) 8oz Brown sugar - not to dark (250g) 8oz raisins (250g) 8oz sultanas (250g) 8oz currants (250g) 2oz mixed peel (60g) 1oz almonds (30g) 1 small apple half orange 3eggs 75 ml brandy or milk Remove seeds and finely chop the raisins. Chop mixed peel blanch and shred the almonds. Peel and grate the apple, and remove rind and juice from half an orange. Sift flour, salt and spices into basin, and lightly rub in the butter. Add breadcrumbs, brown sugar, raisins, sultanas, currants, peel almonds, grated apple and juice and rind of the orange. Beat eggs to a froth and brandy or milk then add to the mixture and stir well. Turn into a basin which has been greased with butter (one large basin or two small) If using two small the liquid contents of the basins should be approx 1 pint 15oz and 1 pint 7oz. Do not fill to the top - allow for rising. Cover with a circle of greased paper and then aluminium foil. Place in a saucepan of boiling water, allowing water to come half way up basin. Place lid on saucepan and boil for 4 hours (small basins) 6 hours (large basin) keep adding boiling water to replace water which has boiled away. When cooked remove cover and paper, allow surface to dry out. Finally cover with clean greased paper circles and foil or dry cloth and store in cool airy place, or in the refrigerator. Boil for a further 2-3 hours before serving Note: do not place coins in pudding. | Betty's Christmas Pudding
27: Lighting of the pudding... | Alice trying pudding for the first time! | Grandma Betty's Biscuit Pastry for mince pies 2 oz Butter 2 oz caster sugar pinch salt 1 egg yolk 2 oz sr flour 2 oz plain flour 1 tspn vanilla bottled mince robertsons brand Cream butter and sugar beat in egg and vanilla add sifted flour do not overhandle roll out dough cut out circles shape into medium sized greased muffin tins, put in mince and top with dough seal with egg yolk and bake in moderate oven for about 30 mins | Chocolate rum truffles Any plain cake can be used in this recipe, I usually use Chocolate sponge. Chocolate Rum Truffles can be made a week ahead. 1/2 cup sultanas 1/4 cup under-proof dark rum or grape juice 2 1/2 cups stale cake crumbs 1/4 cup coconut 2 tbsn plum jam 125g dark chocolate, melted more coconut to roll in. Combine sultanas and rum in a bowl cover and stand for 1 hour. Combine sultana mixture,cake crumbs, coconut, jam and chocolate in a bowl, refrigerate mixture until firm. Roll 1/1/2 level tspn of mixture into balls, then roll balls in coconut, return to refrigerator , remove from refrigerator 30 mins before required Makes about 30 Suitable to freeze
30: Something to have with coffee | Natasha's Slice
31: Natasha's slice Natasha often makes what she calls "Random recipes" (make up as you go along) this is a variation of a recipe she tried, which she altered to her taste. 90grams butter, melted 1 cup sweet biscuit crumbs (Natasha used nice biscuits about 12) 1 1/2 cups (185g) choc bits 1 cup shredded coconut 400g can sweetened condensed milk Preheat oven to 180oC Gather all your ingredients together then grease a 23cm slab pan, or lamington tin. Cover base with a sheet of greaseproof paper. Pour butter into prepared slab pan, sprinkle evenly with biscuit crumbs, Choc Bits, coconut. Drizzle with condensed milk. Bake in the preheated oven for about 30 minutes. Cool in pan before cutting into squares. Will keep in airtight container in the fridge for up to a week. Variation: when adding choc bits add 1 cup chopped mixed nuts. Natasha normally uses white choc bits. | Anita's fruity carrot cake This recipe came from a dear friend, she is like an Aunt to me, it reminds me of my childhood, by far the best carrot cake I have ever tasted! 2 Eggs 3/4 cup brown sugar grated rind 1 medium-sized lemon 3/4 cup safflower oil if unavailable use canola 1 1/2 cups self-raising flour pinch salt 1 ripe banana mashed well 1 cup grated carrot 3/4 cup canned well-drained crushed pineapple (Squeeze) 1/2 cup chopped walnuts Beat together eggs, sugar and lemon rind until thick, gradually add the oil, beating constantly. Sift together the flour and salt, add and beat in, then stir in the banana, carrot, pineapple and walnuts until thoroughly mixed. Turn into a well greased 20cm (8in) deep fluted tube tin and bake in a moderate oven 50-60 minutes, or until done when tested and lightly browned. Leave in tin for 10 minutes turn out and put aside until cold. Sprinkle with sifted icing sugar before serving. Can be topped with a citrus cream cheese frosting. Note- Keeps moist for days and freezes well.
32: Harvey's Yum Yum slice 200g butter 100g sugar 250g chopped dates 1 beaten egg 1 pkt marie biscuits 1/2 cup coconut 1/2 cup chopped walnuts In a saucepan melt butter and sugar together and cool slightly leave in saucepan, add dates and egg return to stove and boil for 5 mins stirring occasionally remove from stove add well broken up marie biscuits, coconut 1/2 cup chopped walnuts. Mix together press into slice tin and refrigerate until firm, can roll in extra coconut. | Grandma Harvey's dried fruitcake 3/4 cup sugar caster/brown 125g butter melted 1 cup SR flour 1 cup mixed dried fruit 1 egg. Slivered almonds to put on top. Melt sugar and butter in saucepan, mix with all the other ingredients put into a lined 8 inch cake tin, sprinkle with slivered almonds, bake for 30 mins on 180oC when cold sprinkle with icing sugar. | Brushing is important after eating sweets...
33: Emily's basic muffins 2eggs 1/3 cup oil (vege oil blend) 1 cup milk 1/2 cup caster sugar 2 cups SR flour Mix wet ingredients, then add dry do not overmix variations: Juice and zest of 1 lime 3 - 4 passion fruits, shredded coconut to taste. You can also try substituting the milk with coconut milk. | Emily's scones 2 cups sr flour 1 egg 1tbsn sugar 1/2 cup cream 1/2 cup milk beat egg and sugar add wet then dry ingredients, mix roll out cut with scone cutter bake 10-12 mins on 200oC preheated oven
34: Judy's simple cup cakes Use a glass bowl for this recipe In a measuring jug: 2 eggs, fill to 1 cup with thickened cream. Transfer to glass bowl and mix with electric mixer for 1 min add; Splash of Vanilla 3/4 cup caster sugar beat for 2 mins add; 1 cup sifted SR flour fold into mixture, put into patty cakes and bake in a moderate oven for about 15-20 mins. | When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Happy Birthday Jane | Coconut and White Chocolate Muffins 125ml Coconut milk 150g butter softened 150g Caster sugar 150g White Chocolate finely chopped 2 Eggs 250g Self raising flour 60g Shredded coconut Icing sugar to serve Preheat the oven to 180oC Beat the sugar and butter until light and creamy add the eggs one at a time and beat until well combined. Mix in the flour, coconut milk, chocolate and shredded coconut. Spoon the muffins into greased 12 muffin pan bake for 15-20 minutes or until cooked, cool completely before taking out of pan. Dust with icing sugar Makes 12 Mars bar slice 4 mars bars 4 cups rice bubbles 4 ounces butter Melt Mars bars and butter in saucepan until mixture is smooth and well combined. Pour over rice bubbles and mix well. Press into slice container. Cut into finger slices when cool
35: Gordon's Lemon Cordial | 2 Pints lemon juice 1 Lb sugar 1/4 tspn Metabysulphyte (from chemist) Stir for 12 hours (that is not a misprint) Leave stand then bottle | Is that Gordon drinking Lemon Cordial? | David's Orange & lime Ade ( Orange cordial) Approx 3 cups of sugar Approx 6 cups of water (boiling) Rind of Oranges and 1 lime and or 1 lemon 1 tbsn of Tartaric acid 1 to 2 tbsn of citric acid Put sugar and all dried ingredients in a large saucepan, add boiling water, mix and dissolve, add rind boil for a while for flavour to infuse strain most of rind out, add juice simmer for a while till nice and cordially. Cool, bottle and use like cordial. Variation: for a pep add a couple of litres of ginger ale to the mix.