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Family Recipes

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Family Recipes - Page Text Content

S: Summmer Forever

BC: This fabulous cook book is a great gift and fun for the whole family. These delicious recipes are easy to cook and are fun for everyone!

FC: Summer Forever | FRESH FOOD

1: Contents | Appetizers: Pesto and parmesan cheesy twists Crispy summer roll Chive dip with Turkish bread Entree's: Chicken Vietnamese spring roll Mains: Mild Prawn Curry Chicken Caesar Salad Dessert: Watermelon, peach and strawberry granita Banana split Meringue Basket with Raspberry Sorbet and Sauce Beverages: Lemonade Citrus Delight 3 in 1 smoothie Brew (dry ginger ale,pineapple juice and mint)

3: Meet The chefs | Hi, my name is Miranda. I enjoy cooking and playing baseball. My life long dreams are to go on Masterchef and to meet the New York Yankees ! Hi, my name is Mariella. I enjoy cooking and playing hockey. I love animals. My dream would be to go on MKR (My Kitchen Rules) and to own many animals. Hi, my name is Katherine. I love cooking and making people laugh. My dream would be to go on Masterchef and to own my own restaurant! Hi, my name is Serena. I love cooking, dragons and art. My dream is to be in junior master chef and meet all the famous cooks and chefs.

4: Appetizers

6: Pesto and Parmesan Cheesy Twists Goal: To make a delicious appetizer that can be so simple Ingredients: 1 packet puff pastry 1 packet parmesan cheese 250g cheddar cheese 3 egg yolks 1/2 cups extra virgin olive oil Pesto: 3 garlic cloves 1/2 teaspoon sea salt flakes 2 cups basil 60g parmesan grated Pesto Method: 1. Chop up garlic and place in the food processor. Add the sea salt. Blend together until well combined. 2. Add the basil and oil. Blend to form a coarse paste. 3. Stir in parmesan. Rest until needed.

7: Cheesy Twist Method: 1. Preheat oven to 180 degrees c. Place the puff pastry on the table. Dip a pastry brush into the whisked egg yolk. Brush the pastry 1/4 of 2 egg yolks. 2. Sprinkle 1/4 of each cheese onto the 1st layer. Pour 1/4 of the pesto over the layer. repeat 4 times. 3. Cut the layers in half. Place on top of each other. 4. Pick out a sharp knife and cut roughly about 2cm straight line in the pastry. Pick up the slice. Twist and place on the baking tray. Repeat until the pastry runs out. 5. Brush the remaining egg yolk onto the cheesy twists. This will ensure that they will go a golden brown colour. 6. Place the baking tray in the oven. Leave to cook in the oven for 20mins or until golden brown. 7. Remove from oven and leave to cool. Serve and enjoy! Tip: This recipe can be made without the pesto. By: Mariella Panegyres

8: Crispy Summer Rolls Goal: To make crispy summer rolls in just easy 4 steps. Ingredients: 400g pork mince 1/3 cup gluten-free oyster sauce 8x 22cm rice paper rounds 100g snow pea sprouts Method: 1. Heat a non-stick frying pan over medium- high heat. Cook mince, stirring for 6 minutes or until browned. 2. Season with pepper. stir in oyster sauce. cook for 1 minute or until heated through. set aside to cool. 3. Fill large bowl with warm water. place rice paper round in water for 20 seconds. 4. Carefully transfer to a chopping board. place one -eighth of mince mixture in the middle of the round. top with one-eighth of sprouts. 5. Roll up, tucking in ends, mince mixture and sprout. 6. Cut rolls in half and serve! By: Miranda Woelke

9: Chive Dip with Turkish Bread Goal: To make an appetizer that is refreshing but full of flavour. Ingredients: 1/4 of a clove of garlic 1 cup of creme fresh 1/2 a loaf of Turkish bread A bunch of chives Method: 1. Put the creme fresh in a bowl. 2. Chop up the chives and add them to the creme fresh. 3. Chop up the garlic and also add them to the creme fresh. 4. Mix them all together. 5. Put the dip into a serving bowl and place it in the fridge for 1 hour to cool. 6. get the Turkish bread and cut it into thin slices. 7. Put the bread on a serving plate with the dip and serve it to your family. Tip: If you like your Turkish bread crispy, put it in the oven By: Katherine Robson

10: Spicy Wedges goal:make the guests want more Ingredients: 5 peeled potatoes 1 tbls of salt 1 tbls of pepper vegetable oil spray Method: 1. slice the potatoes into even quarters. 2. place the wedges onto a baking tray with a sheet of baking paper. 3. spray the vegetable oil and sprinkle the salt and pepper onto the wedges. 4. bake at 180`c until golden. hint: serve with sweet chilly sauce and sour cream. by: Serena Cockerill

12: Entree

14: Chicken Vietnamese Summer Rolls Goal: To make a healthy light summer snack. Summer rolls: 1 cooked chicken breast 1 carrot 1 celery stick 3 handfuls bean sprouts 125g rice Vermecilli noodles 1 bunch mint 1 packet rice paper sheets 1/4 of lettuce Dipping Sauce: 11/2 tablespoon fish sauce 11/2 tablespoon rice vinegar 1 tablespoon sugar 1 garlic clove, chopped 1 tablespoon lime juice | Method: 1. Shred the cooked chicken breast using a fork. Chop the carrot and celery into thin strings of about 7cm long. Wash and shred the lettuce. 2. Wash the bean sprouts. Place in a bowl until needed.

15: 3. Soak Vermecilli noodles in water according to the packet instructions. 4. Pick mint leaves off the stalk. Wash and set aside. 5. To assemble your spring rolls, fill a large bowl full of warm water. Take 1 rice paper sheet and carefully place flat in the water until soft. Remove and place flat on a plate. 6. Place a small amount of each ingredient lavered on to of each other close to the edge of the rice paper wrapper. 7. When rolling the summer rolls you need to: Roll in each side and then roll into a cylinder shape. 8. Repeat steps 5-7 until your ingredients have run out. Tip: Make sure your rice paper wrappers aren't to wet. Dipping sauce: 1. Combine all ingredients, except the lime juice, in a saucepan with 1/4 cup of water. Place over a medium heat stirring well. Remove from heat when simmering. Allow to cool. 2. Add lime juice to the dipping sauce and stir until well combined. 3. Your dipping sauce is ready to serve. By: Mariella Panegyres

16: Chicken an Vegetable Risotto Ingredients: 2 tablespoons olive oil 2garlic cloves, crushed 1 medium brown onion,diced 1 medium carrot,diced 2 cups (400g) arborio rice 5 cups (1.25L) vegetable oil stock 1 red capsicum, seeded and chopped 1 small barbecued chicken, meat removed and chopped. 100g snow peas, sliced into 1cm strips 1/3 cup (25g) grated parmesan cheese Method: 1. Heat oil in heavy based pan over medium heat. Add garlic, onion and carrot. Cook, stirring until vegetables are softened. Add rice and cook, stirring, for 1 minute or until lightly coated in oil. 2. Add 2 cups of the stock and bring to boil. Cover and simmer for 6-8 minutes or until liquid is absorbed and rice is tender yet firm to the bite and risotto is creamy. 3. Add snow peas and cheese. Stir to combine. Season with cracked black pepper to taste. Serve. By: Miranda Woelke

17: Melon with Parma Ham Goal: To make a delicious entree using only 2 ingredients. Ingredients: Honeydew melon Parma Ham Method: 1. Get the melon and cut it up into bite size cubes. 2. Get the Parma ham and carefully cut it into long strips. 3. Get one of your strips of ham and gently wrap it around one of your cubes of melon. 4. Do the same with the other pieces. 5. Put them all on a serving plate and enjoy! Tip: If you don't like Honeydew melon, you could use Rock melon instead. By: Katherine Robson

18: Red Emperor Cakes Goal: To make a delicious and simple fish dish. Ingredients: 250g of Red Emperor fillets, 125g of red or purple potatoes, 2 chopped basil leaves, 1 tbls of chopped churvil, dill or parsley, 2 tbls of chopped chives, 1 large egg 3 tbs butter (you will need a small amount in every step), 1 cup bread crumbs. Method: 1. Pre-heat oven to 180 degC. 2. Peel and boil the potatoes until soft. Drain, add 1 tbls of butter and mash. 3. Place fish fillets on a piece of baking paper. Sprinkle with salt and pepper and place 1 tbls of butter on top. Fold the paper over the fish and place in a baking tray. Bake for 10 min. 4. Once cooked, break the fish up into small flake, put in a bowl with mashed potatoes, 1 egg and herbs. Mix together with your hands. 5. Take a handful of the mixture and press into a patty. Repeat this till all the mix has been used. 6. Roll patties in bread crumbs and fry in hot pan till golden brown. Remove the patties from the pan and place on a paper towel to cool and drain oil. By: Serena Cockerill

20: Main Course

21: 16

22: Mild Prawn Curry Goal: To make a delicious curry that is full of flavour. Ingredients: 600g green prawns, devained 1 teaspoon cumin seeds 1 teaspoon mustard seeds 1 teaspoon fenugreek seeds 2 cloves garlic, finely chopped 2 tablespoons ginger, finely chopped 10 curry leaves 2 onions 100mL lime juice 1 tablespoon ground coriander 2 teaspoons turmeric 4 tomato's, chopped 400mL coconut milk Method: 1. Heat a frying pan with 2 tablespoons of extra virgin olive oil. 2. Finely chop the onions and cook over a low heat until soft. 3. Add the cumin, mustard seeds, fenugreek seeds, ginger, curry leaves, coriander and turmeric. Fry for 1- 2 minutes then add tomato's and 1 cup of water. 4. Cook gently for about 10 minutes. 5. add the prawns and coconut milk. Cook gently for about10 minutes. 6. Remove from the heat. Add lime juice and serve in a bowl. Tip: Serving on rice can be a nice addition. By: Mariella Panegyres

23: Garlic Prawns Goal: To make extremely flavoursome prawns. Ingredients: 100g of King prawns ( cooked and peeled ) 1tbl spoon of salt and pepper 1 1/2tbl spoons of garlic ( chopped finely ) 2tbl spoons of soy sauce 1/2 a cup of vegetable oil 3tbl spoons of spring onions ( chopped ) 3 drops of squid soy sauce 1/2 a cup of celery ( chopped ) 1/2 a cup of capsicum ( chopped ) Herbs and spices of your choice 1 drop of lemon juice Method: 1. Pour the vegetable oil into a large wok or frying pan and take to the boil. 2. Put the prawns into the wok with both of the sauces and lemon juice. 3. Add in all the rest of the ingredients and stir for 20 minutes. 4. Enjoy eating your garlic prawns! Tip: The more ingredients you add the better. By: Serena Cockrill

24: Chicken Caesar Salad Goal: To make a light but filling chicken Caesar salad. Ingredients: 1/2 a French stick 4 slices of bacon 1 Cos lettuce 4 chicken breasts Caesar salad dressing Parmesan cheese Olive oil Method: 1. Pre heat the oven to 180 degrees. 2. Wash the lettuce and then spin-dry it so it is dry well. 3. Cut the French stick into bite size cubes and drizzle the oil on top. 4. Put the croutons into the oven for 4 minutes. 5. Cut up the bacon into small pieces and put them on the stove in a frying pan to cook until brown and crispy. 6. Once your bacon is cooked, drain it on a piece of kitchen towel. 7. Take your croutons out of the oven when cooked and leave them to cool. 8. put the chicken in the same frying pan as the bacon and fry it until it is cooked through. 9. Take the lettuce, bacon, crout10. Divide the salad onto 4 plates. 10. Divide the salad onto 4 plates. 11. take the chicken and cut it up into thin strips. 12. Put 1 chicken breast on each plate. 13. Serve your chicken Caesar salad to your family of 4! Tip: If you put the chicken into the same frying pan as the bacon,it will soak up all of the juicy flavour. By: Katherine Robson

25: Marinara Lasagna Goal: Your guests will think you hired a professional chef. Ingredients: 1 tablespoon olive oil 3 garlic cloves, crushed 500g seafood marinara 1/4 cup (60mL) white wine 2 tablespoons snipped fresh dill Salt and freshly ground black pepper 1 bunch English spinach, trimmed and roughly chopped 3 sheets fresh lasagna, each sheet cut into 4 rectangles 2 tablespoon low fat mayonnaise Grated rind, 1 lemon Extra snipped dill, to serve Method: 1. Heat oil in a frypan over a medium- high heat. Add garlic, cook for 1 minute. Add seafood, toss over high heat for 3-4 minutes until just cooked. Stir in wine and dill, cook for 1 minute. Remove form heat and season. 2. Bring large panns of water to the boil. Blanch spinach for 1 minute, remove and refresh in cold water. Cook pasta in batches over high heat for 2-3 minutes or until al dente, drain and lay on a baking tray. 3. Mix mayonnaise and lemon rind. To serve lay a sheet of pasta on each serving plate. Layer the marinara, spinach and remaining pasta. rinish with a dollop of mayonnaise, extra dill and freshly ground pepper. Hint: Serve on a warm dish to ensure it stays hot. | Chicken Caesar Salad Goal: To make a light but filling chicken Caesar salad that serves four. Ingredients: French stick 4 slices of bacon 1 cos lettuce 4chicken breasts Caesar Salad dressing

26: Dessert

28: Watermelon,Peach and Strawberry Granita Goal: To serve while hosting a garden party. Ingredients: (serves 6) 1 kg seedless watermelon 2 punnets of strawberries,hulled, sliced 425 can peach slices in natural juice 2 tablespoons of caster sugar Method: 1. Place watermelon, strawberries and peach slices and peach juice into a food processor ( in batches if necessary). Process until smooth. 2. Add sugar to taster. 3. Pour fruit mixture through a sieve and into a shallow plastic container and cover it. Freeze it for 4-5 hours or until partially set. 4. Use a fork to flake the granita. Brake it up and then cover it. Freeze for a further 4 hours or until completely frozen. 5. Use a fork to flake the granita again and break up the ice crystals. Return to the freezer until it is ready to serve. 6. Spoon the granita into chilled serving glasses. Tip: Serve the granita immediately. By: Miranda Woelke

29: Banana Split Goal: To revive an old time favourite dessert from the 1970's Ingredients: Whipped cream Bananas ( 1 for each person ) Nuts ( cashews ) Vanilla ice cream Chocolate sauce Method: 1. Peel the banana and cut it half length ways and put it on a plate. 2. Put 2 scoops of ice cream in between the 2 pieces of banana. 3. Get the whipped cream and squirt 2 dollops on top of the ice cream. 4. Squirt some chocolate sauce over the whole banana split. 5. Sprinkle a few nuts on the top. As many as you want and enjoy eating your banana split with everyone! Tip: If you don't like these toppings, be creative and have fun inventing new ways to present your banana split to everyone! By: Katherine Robson

30: Meringue Basket with Raspberry Sorbet and Sauce Goal: To make a delicious and healthy dessert in a few easy steps. Ingredients: Meringue: 3 egg whites 180g caster sugar Sorbet: 250g raspberries 1 banana 2 egg whites 2 tablespoons sugar Sauce: 250g raspberries 1 cup sugar 1/4 cup water Method: Meringues 1. Beat egg whites using electric beater until stiff and white. Add sugar gradually while beating until sugar has dissolved. 2. Line a tray with baking paper . Either pipe or spoon mixture onto tray in a basket shape. Place into 140 degrees c om a fan forced over for 40 minutes. Set aside until needed.

31: Method: Sorbet 1. Cut up the banana into slices. Place into a blender. 2. Place all ingredients into the blender that the banana is in. Whiz until it has formed a sorbet. Place in freezer until needed. Method: Sauce 1. In a saucepan bring to the boil sugar and water for 5 minutes. 2. Process raspberries to a puree in a food processor. 3. Add a cooled sugar syrup (water and sugar) to raspberries and process to a sauce. 4. Strain raspberry sauce through a sieve to remove seeds. Place aside until needed. Method: Assemble 1. Place meringue basket on a serving plate. 2. Using ice-cream scoop place a scoop of sorbet into meringue basket. 3. Drizzle raspberry sauce over sorbet. Tip: You can use fresh or frozen raspberries in this recipe.

32: St Hilda's mess goal:make the dish nice and smooth Ingredients: 300ml of cream 1 tbls of icing sugar half - 1 cup of blueberries 2 cups of crushed violet crumble or crunchy method: 1. whip cream with icing sugar 2. Gently mix all the ingredients together 3. serve in bowls and put in fridge for 5 mins. hint to make it a lot more pretty sprinkle the rest of the crunchy on top. By: Serena Cockerill

34: Beverages

36: Brew Goal: To make a refreshing punch which can be enjoyed at meal times Ingredients: 1.25L dry ginger ale 1L pineapple juice 1 bunch mint Method: 1. In a large jug, pour pineapple juice followed by dry ginger ale. Stir until well combined. 2. Remove the leaves from the mint stalks. Place the leaves in the jug and stir to combine. 3. Refrigerate until needed. Tip: For a smaller quantity, halve the ingredients above. By: Mariella Panegyres

37: Lemonade Goal: To make fresh lemonade using homegrown lemons. Ingredients: 2 lemons fresh from the garden 1/2 cup sugar 1L soda water Ice cubes Method: 1. Pour the soda water into a mixing bowl. 2. Squeeze the lemons into the mixing bowl using a sieve because the lemons may contain pips. 3. Mix the lemon juice and the soda water together. 4. Add in all of the sugar and mix until the sugar has dissolved. 5. Pour your lemonade into a pouring jug and add the ice cubes. 6. Enjoy your very own homemade lemonade with all of your friends and family. Tip: Use less lemons to make the lemonade less strong. By: Katherine Robson

38: Citrus Delight Goal: To make the guests ask for the recipe. Ingredients: 1 cup orange juice 1/2 cup lemon juice 1 cup pineapple juice 5 teaspoons lime juice Method: 1. Pour all your ingredients into a shaker with 5 blocks of ice. 2. Close the lid tightly and shake for 1 minute. 3. Pour your citrus twist into a serving jug and enjoy! Tip: To make this extra special serve with a piece of lemon. By: Serena Cockrill

39: 3 in 1 smoothie goal: to make a ummy smoothie that you can have any time of the year. ingredients: 1 large banana 1 mango 1/2 a cup of mixed berries 1/2 ac up of low fat strawberry yoghurt 2 teaspoons of honey 1/2 a cup of low fat milk method : place the banana, mango , mixed berries , low fat milk ,honey and the wheat germ in to a blender. blend until smooth. divide in to two glasses and serve

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miranda woelke
  • By: miranda w.
  • Joined: over 5 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Family Recipes
  • Tags: None
  • Started: over 5 years ago
  • Updated: over 5 years ago

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