BC: Designed by Em Produced by Kara & Greg Christmas 2011
FC: the family cookbook | christmas 2011
1: Recipe list: (Cast in order of appearance) Gran's salmon rissoles and sultana cake Nan's curry soup, pavlova, orange cake and scones Carolyn & Mal's s red lentil soup & chocolate slice Rob's porkballs and steak normandy Jayne's hello dolly slice and mango avocado salad Julie and Neil's chicken spaghetti, baked pork chops, plum lamb casserole and strawberry muffins John & Rita's lasagne and savoury muffins Peter, Chris & Lily's chocolate cake, pineapple cheesecake and apple charlotte Kara and Greg's curry and chocmint cheesecake Em's vegan chocolate cake and easter buns David's hash browns and tiramisu Liza and Ellie's potato gnocchi and pikelets Christmas delights: caramel slice, chocmint truffles, mars bar slice, Christmas logs, rocky road, rumballs, cherry ripe slice, Christmas pudding, and cornbake Camping specials with the Coe's: Woodgate Whoppers and banana splits
2: kathleen's creations | salmon rissoles Cook and mash 3 medium potatoes. Drain juice from 226g can of salmon - flake and add to mashed potato. Add about 3 tblsp tomato sauce, parsely and one beaten egg. Shape into rissoles and roll in bread crumbs. Fry until nearly brown (makes 8-10 rissoles).
3: gran's sultana cake 500g sultanas, 3/4 cup water, 1/4 cup sweet sherry, 250g butter, 1 cup sugar, 1 dessertspoon cornflour, 1/2 cup cold water, 3 eggs, 1 1/4 cups plain flour, 1 1/4 cups SR flour, 1/4 tsp salt, almonds for topping Boil sultanas in water and sherry until all liquid is absorbed. Allow to cool. Beat butter and sugar. Add cornflour mixed with 1/2 cup cold water and beat well. Gradually add eggs and beat again. Sift flouts and salt and add gradually to creamed mixture. Lastly add sultanas. Pour into an 8 inch square tin lined with alfoil. Arrange almonds on top. Bake in a slow oven 1 to 1 1/2 hours at 165 degrees. Do not overcook.
4: Nothing like Nana's desserts | Orange cake Place in a bowl 1 1/4 cups SR flour, 3/4 cups sugar, 4 small tbsp butter, 2 eggs, 5 tblsp orange juice (about 1 orange), grated rind of 1 orange, 1 1/4 tbsp milk, few drops vanilla. Mix altogether in mixmaster for about 4 mins. Cook approx 1/2 hour at 205d.
5: Curry Vegetable Soup 1 zucchini, 1 onion, 1 sweet potato, 1 carrot, 1 potato (or any other vegetables), 1 tsp curry powder, 2 chicken stock cubes, 1/2 cup Maggi coconut milk powder. Cream and parsley to serve. Peel and chop vegetables. Cover with water. Add 1-2 stock cubes and curry powder. Cimmer until vegetables are tender. Drain some water off (about 3/4 cup). Use this to mix up coconut powder. Vitamise remaining vegetables and liquid. Add back coconut milk. Serve with cream and chopped parsley. Pavlova Beat whites of four eggs until frothy, then add 8 tablespoons of sugar gradually. Beat until very stiff and glossy. Then add pinch salt, vanilla and 1 dessertspoon of cornflour until all mixed in. Put on to a tray covered in alfoil and bake for 1 hour but first heat oven to 180d. After putting pavolva in oven turn down to 120d. Leave to cool in oven. Cover with whipped cream and fruit. Lemonade Scones Preheat the oven to 200d. I don't line a baking dish or anything, I grease the dish with butter. In a bowl, mix together: 3 cups of sifted SR flour, 1 tablespoon of sugar, a pinch of salt (but you can leave the salt out if you want to, half the time I forget to put it in), 1 cup thickened cream, 1 cup lemonade. Knead into a soft dough. Place onto a floured board and knead until smooth. Now I used to always press the dough out with the palm of my hand, but you can also roll the dough out to 2cm thickness (but I don't bother about measuring that.. crumbs! I'd be running around with a tape measure all day). Use a scone cutter if you've got one, but when I was a little girl we used a glass. Put the scones close together on the tray and then coat the top of the scones lightly with cream using your finger. Cook for 10 minutes or until golden.
6: Ingredients: 1 tablespoon vegetable oil, 1 brown onion finely chopped, 1/3 cup Patak’s Korma Curry Paste (or to taste - I use a bit more), 1 litre vegetable stock, 400grm can of diced/chopped tomatoes, 1 medium red capsicum finely diced. 1 cup red lentils, washed and soaked for about 2 hours, 1 cup pearl barley, washed and soaked for about 2 hours, 1 cup chopped fresh coriander leaves. Heat oil in a large saucepan and add onion. Cook until just softened. Remove from stove. Add curry paste and stir to combine Stir in stock, tomatoes, capsicum, lentils and barley Bring to the boil, reduce heat and simmer for about 30 minutes or until the barley is soft When cooked, add the chopped coriander leaves . | Carolyn & Mal's Indian Spiced Red Lentil Soup
7: Chocolate Coconut Slice 1 cup self raising Flour, 1 cup crushed Weetbix, 1 heaped tablespoon of cocoa, 2 tablespoons of golden syrup, 1 cup butter (perhaps a bit more), 1 cup coconut, 1 cup sugar, a pinch of salt, 1 teaspoon of vanilla. | Sift flour, salt and cocoa into a basin. Add crushed Weeties, sugar and coconut. Melt butter and syrup together (saucepan or microwave), add vanilla. Mix into dry ingredients - you might need a little more butter and syrup if the mix seems too dry. It will be a moist but a fairly firm mix because of the cereal and coconut; you should be able to scoop up handfuls and press it into the tray. Press mix into a shallow greased slice tray. Bake at 180d Celsius for around 25-35 minutes. While warm, ice with chocolate icing and cut into slices. Chocolate icing.: 1 cups icing sugar, 1 dessertspoon butter, 2 tablespoons cocoa, adding tiny amounts of boiling water to the mix to get a spreadable icing.
10: Jayne's travelling treats
12: JULIE & NEIL | Chicken and Spaghetti Cook spaghetti. Add chopped cooked chicken and capsicum, shallots, corn etc. Add packet of cream of chicken soup, 1 cup of water and 1 cup of milk. Put in oven and heat through. Baked pork chops Put pork chops in a single layer in flat casserole dish. Add 1/2 cup ginger wine (or wine and ginger), and 2 chicken stock cubes,.. Put 1 green apple, thickly sliced, on top of chops. Cook in hot oven for first half hour, then turn down to moderate. Plum Lamb Casserole 1 kilogram lamb forequarter or best neck chops 2 tblsp seasoned flour, 1 onion, sliced and cooked 1 tblsp butter or oil, 1 carrot, sliced 1/2 cup sliced celery, 1/4 cup plum jam or marinade 1/2 cup light stock, 2 tblsp tomato sauce, 2 tsp worcestershire Trim chops and coat with seasoned flour. Cook onion in butter until soft. Layer chops in casserole dish with carrot, celery and cooked onion. Mix remaining ingredients, pour over lamb. Cover and cook in moderate oven (180d) for 1 1/2 hours or until lamb is tender.
13: Strawberry Muffins 2 cups SR flour 1/2 cup sugar 1 egg, lightly beaten 1 cup milk 4 tblsp melted butter 1 punnet strawberries, chopped Preheat oven to 200d. Lightly grease a 24-capacity mini muffin tin or a 12 capacity large muffin tin. Mix all dry ingredients, add milk, egg and melted butter and mix lightly. Stir in the chopped strawberries,. Do not over mix as mixture is meant to be lumpy. Spoon into muffin tins until full and bake 20 to 2 minutes. Test by inserting a skewer until it comes out clean. Leave to cool in tin for 5 minutes before turning out on to a wire rack to further cool.
14: JOHN & RITA MONTEITH | LASAGNE 500g lean beef mince 1 jar Dolmio Traditional Pasta Sauce (Yes, cheating I know but I’m a modern woman!) 1 400g tin chopped tomatoes 1 cup chicken stock 1 onion 3 cloves garlic Basil, Rosemary, Oregano Mushrooms and/or zucchini if you like 2 tbsp butter 2 cups milk 2 tbsp plain flour 250g grated Mozzarella cheese 1 box large instant lasagna sheets The first thing to do is make the meat sauce. To do this, fry up the garlic and onion with a little olive oil, then add the mince. When the mince is browned throw in the pasta sauce, chopped tomatoes, other vegetables, herbs and finally chicken stock. Simmer gently until you are ready to use it. Now for the cheese sauce In a medium saucepan put the butter and melt, then add flour stirring into a paste. Slowly add the milk, stirring continuously until it is all in and sauce thickens. Stir in the mozzarella cheese. OK, now the fun part, the layering of the lasagna. Start with a thin spread of meat sauce on the base of your dish. Then place lasagna sheets, meat sauce, then cheese sauce (not too thickly, just a drizzle around is fine). Repeat this until you run out of meat sauce and finish with a layer of cheese sauce on top. You should have around 3 or 4 layers of pasta sheets. Pop it into a moderate oven for about hour. I usually cover it with foil for this time and then take the foil off and turn up the heat for another 5-10 mins to brown the top. Mmmmmmm! Buono!!
15: SAVOURY MUFFINS 50g sun-dried tomatoes Good pinch cayenne pepper 150g frozen spinach – thawed 2 eggs 2 cups SR flour 1 cups buttermilk cup plain flour 100g butter melted 150g feta cheese cubed Pre-heat oven to 200 *C. Coat a 12 hole muffin tray with cooking spray. Chop the tomatoes into smaller pieces. Squeeze excess moisture from spinach. Sift the flours into a large bowl and season with cayenne pepper. Beat together spinach, eggs, buttermilk, butter and add to flour. Add tomatoes and feta and fold gently together until just combined. Spoon into muffin tray. Bake for approx. 30 mins until golden brown and risen. Leave in the tin for 5 mins and then place on a wire rack to cool.
16: Chris | CHRIS' EASY CHOCOLATE CAKE * Sift into a bowl - 1 cup SR flour, 1 cup sugar, 3 dessertspoons cocoa, 1 tsp bi-carb soda *Add: 1 cup milk and 120grms butter *Beat the mixture for 2 minutes *Add: 2 eggs to the mixture and beat for another 2 minutes *Bake in a moderate oven (180D) for 30-45 minutes. | Peter, Chris & Lilly's family favourites
17: * Crumb crust - make 1 cup of crushed coffee biscuits, mix in 2tblsp of brown sugar and 1/3 cup of soft butter. Rub through with fingers. Grease a pie dish and press crumbs into it. *Filling - 350gms of cream cheese, 3/4 cup sugar, 1/2 tsp salt and 4 eggs. Place cream cheese in a bowl and beat in the sugar and salt gradually. Beat eggs in, one a time. Pour mixture into the crust and bake in a moderate oven for 35-40 minutes. *Topping - 1 can of crushed pineapple, 1 tblsp of cornflour, 2 tblsp of lemon juice, sugar if required. Place the pineapple, sugar and lemon juice in a saucepan. Add the cornflour and stir over a low heat until it thickens. Pour over the top of the cheesecake and chill. | Apple Charlotte 4 cooking apples 2 tblsp butter pinch salt 3/4 cup white sugar 1/2 cup water Slice apples and place in greased pie dish. Rub butter into flour and add sugar, water and salt. Pour over the apples. Bake in slow oven (150-60d) for 3/4 hour. | Peter's Pineapple Cheesecake
18: Kara and Greg's Penang Beef Curry with Nuts "A bit of work, but it is the most amazing curry." 400ml can coconutcream 2-3 tbsp Penang or Mussaman curry paste (recipe adjacent) 500g rump steak, sliced into thin strips 1 cup roasted peanuts, macadamias or cashews 3 kaffir lime leaves 3 tbsp fish sauce 3 tbsp grated or crumbled palm sugar Fresh basil leaves to serve 1 fresh hot red chilli, deseeded and finely shredded to serve Heat half the coconut cream in a saucepan and add the curry paste. Bring to the boil stirring and simmer for two minutes. Add the beef and cook for 5 minutes only. Grind the nuts into a fine powder and stir into the curry with the lime leaves, fish sauce, sugar, remaining in coconut milk and cup of water. Barely bring to the boil and simmer for approx. 15 min, stirring occasionally. Stir in the basil leaves and chilli just before serving. | Mussaman Paste 3 tsp shrimp paste 2 tbsp coriander seeds 2 tsp cumin seeds tsp cardamom seeds 10cm cinnamon stick 4 whole cloves tsp black peppercorns tsp grated nutmeg 1-4 large dried chillies soaked in hot water for 20min 2 tbsp chopped lemongrass 8 cloves garlic 5 shallots or one small onion 5-6 thin slices of galangal or ginger Grated zest of lime 1 tsp salt 2-3 tbsp oil Wrap shrimp paste in a square of alfoil and cook in a frypan without oil for 1 min turning twice. A cumin, cardamom, cinnamon, cloves and peppercorns to pan, dry roast for 1 minutes, shaking the pan from time to time. Unwrap shrimp paste and set aside to cool. Transfer spices to mortar and pestle and grind to a fine powder then add nutmeg. In a blender grind chillies, lemongrass, garlic, shallots or onion, lime zest and galangal or ginger to a paste, adding salt and a little oil. Add ground spices and shrimp paste and pulse to combine. Can be stored in the refrigerator for up to one week.
19: Chocolate Mint Cheesecake | Base: 90g Plain Sweet Biscuits 1 tbsp Cocoa (or just use chocolate biscuits) 50g Butter | Filling: 250g Philadelphia Cream Cheese 1/3 cup Sugar 1 tsp Vanilla 1 tsp Gelatine 2 tsp Water 1 cup Cream 6 Chocolate After Dinner Mints 1 tbsp Water (extra) | Crush the biscuits finely, add cocoa, mix well. Stir in melted butter. Press mixture onto the sides and base of a greased 18cm flan tin. Refrigerate while preparing base. Beat softened cream cheese, sugar and vanilla until smooth Sprinkle gelatine in 2 teaspoons of water. Dissolve over hot eater then cool. Add to cream cheese mixture, beat well. Fold in whipped cream. Spoon mixture evenly into cream crust. Dissolve mints with extra water in microwave. Cool a little. Spoon chocolate mint mixture over cream cheese mixture and swirl lightly into mixture with spoon. Refrigerate until set.
20: Em's anyone-can-eat-it chocolate cake! | 2 cups SR flour (gluten free flours work well) 3/4 cup raw sugar 1/2 cup cocoa powder 1 tsp cinnamon 1/2 cup milk of any kind | 1 cup water 1/3 cup oil 1 tsp vanilla essence 1 tsp instant coffee, dissolved in 1/4 cup water | Sift dry ingredient, add remaining ingredients. Mix until just combined. Bake at 180 degrees for 45 minutss. Ice.
21: Name | * 2 eggs * 2/3 cup butter, melted * 1 1/2 cups lukewarm milk (20d) * 1 (7 gram) envelope active dry yeast * 5 cups plain flour * 1/2 cup white sugar * 1/2 teaspoon salt * 1 teaspoon ground cardamom * 1 cup plain flour * 4 tsps baking powder * 1/2 cup milk, or as needed * 150g almond paste or marzipan * 2 cups whipping cream * 2 tablespoons caster sugar *icing sugar for dusting These are a traditional Swedish recipe, baked on Shrove Tuesday - or, "Fat Tuesday" as a special treat before the start of Lent. 1. In a large bowl, whisk together eggs with butter and milk. Sprinkle yeast over the top and allow to soften for 5 minutes. Meanwhile, sift together 5 cups flour with 1/2 cup sugar, salt, and ground cardamom. Once yeast has softened, stir flour mixture into milk mixture until a soft dough forms. Cover bowl with a towel, and allow to rise in a warm spot for 30 minutes. 2. Sift together flour and baking powder. Stir into risen dough, then knead until smooth. Form into 16 balls (or 24 if you'd like smaller semlor) and place onto greased baking sheets. Cover with a towel, and allow to rise until doubled in bulk, 35 to 40 minutes. 3. Bake in preheated oven at 190d for 10 to 15 minutes until golden brown and the center has firmed. Cool buns on a wire rack to room temperature. 4. Once cool, cut a circular wedge off of the top of the bun and set aside. Scoop or cut out the center of the buns, leaving a shell about 1/2 inch thick. 5. Tear the removed bread into small pieces and place into a bowl. Moisten the bread with milk, then mix in marzipan until smooth. Add additional milk if needed until the marzipan filling is nearly as soft as pudding. 6. Whip cream with 2 tablespoons sugar to stiff peaks. Fill each shell with a spoonful of marzipan filling. Dollop the cream over the top of each bun. Replace the tops, and dust with icing sugar just before serving with coffee. | Nyum! | Swedish semlor buns | Gran's a fan
23: 2kg desiree potatoes 250g crumbly feta cheese Half bunch spring onions, chopped 1 bunch parley, chopped 1 free range egg, beaten zest of 1 lemon 2tsp ground white pepper 2 tsp salt Rice flour for dusting Oil for frying Sauce - 1 small tub sour cream 1 lemon, juiced Handful herbs, chopped - Boil potatoes until 3/4 cooked, drain, cool and grate coarsely into a bowl. Meanwhile, mix the sour cream, lemon juice and herbs to make servings sauce. Chill. Crumble feta, add onions, parsley, egg, lemon zest, salt and pepper. Mix well, then form a handful of the potato and feta mixture into a small cylindrical shape, making sure there's no air pockets. Dust feta cakes in rice flour and fry in oil at 175C until golden brown. Serve with sour cream sauce. | Choose either: 500g mascarpone cheese and 1/2 tsp salt OR 500g cream cheese beaten with 3tbsp milk till fluffy. 1/2 cup plus 2 tbsp caster sugar 3 tbsp plus 1/3 cup espresso OR coffee liqueur 1 plus 1/2 tsp vanilla extract 100g chocolate, grated 1 1/2 cup heavy whipping cream 2 tsp instant espresso powder 250g Italian savoiardi biscuits Beat together the cheese mixture, 1/2 cup sugar, 3tblsp espresso, 1 tsp vanilla and 2/3 of the chocolate. Using a mixer in a small bowl, beat the cream until stiff peaks form. Fold into cheese mixture. In a small bowl, stir espresso-powder, 1/2 tsp vanilla and 1/3 cup espresso or liqueur. Line a large glass bowl with 1/4 of the biscuits: drizzle 2tblsp espresso over the top. Spoon 1/3 of the cheese mixture over the top. Repeat to make two more layers. Drizzle remaining espresso on ladyfingers. Sprinkle left-over chocolate on top. In a small bowl, beat remaining 1/2 cup cream with 2 tbsp caster sugar until stiff peaks form. Use to decorate the top of the dessert. Refrigerate until chilled and flavours are blended (at least 2 hours). | Potato & Feta Hashcakes from the Gun Shop Cafe in West End | David's Tiramisu
24: YUM!!! | *Peel potatoes and place in pot. Fill with water and add salt. Boil until a fork pushes through easily. *Strain potatoes and allow to cool for 10 mins. Mash potatoes until all the lumps are smooth. *Flour your work area (granite bench tops are great for this). Put the mashed potatoes onto the flour and make a well in the centre. Add oil, salt and about 200g of the flour. *Knead gently until the mixture becomes sticky, slowly add more flour until it holds together. *Make long snakes with the dough. Scatter some flour over the snakes. *With the side of your fork, chop the snakes into small pieces, make small balls with the pieces. Use the flat part of the fork to slightly flatten the balls. *Bring to the boil a large pot of water. When the water is at a rolling boil add salt and them gnocchi. Give the water a gentle stir. *When the gnocchi rises to the surface give it a minute or so and then remove them using a slotted spoon. *Add your favourite sauce and .ecco, mangiamo! | INGREDIENTS FOR POTATO GNOCCHI: 1 Kg brushed potatoes, 250 – 300 g Plain Flour Pinch salt (for gnocchi dough), 1 tbsp salt for boiling water and 1 tbsp salt for potatoes, 1 tbsp olive oil | Ellie's Potato Gnocchi!
25: Gran's pikelet recipe! 1 cup SR flour pinch salt 1/4 tsp bi-carb soda 2 tblsps caster sugar 1 egg, beaten Dessertspoon of butter, melted 3/4 cup of milk, mixed with 2 tsp of vinegar | *Sift dry ingredients and sugar, twice. *Add egg, milk and lastly butter.*Beat with fork until smooth and thoroughly mixed.*Place by dessertspoons into Sunbeam heated to 380 degrees. Cook until bubbly and brown underneath. Turn.
26: X M A S | Rum Balls 8 wheat bix, crushed 1/2 cup coconut 1 cup raisins or sultanas, chopped 2 tblsp cocoa 2 tblsp rum 400g condensed milk Mix everything together, form into balls and roll in dessicated coconut. Chill. Rocky Road 200g soft jubes 250g marshmallows 375g Nestle Melts Nuts Cut jubes, marshmallows and nuts into pieces. Place melts in a large bowl and microwave on high approximately one minute. Mix everything together and set. Choc Mint Truffles 2 packets of chocmint biscuits or Tim Tams 250g Philly Cheese Chocolate sprinkles Use a food processor to reduce biscuits to crumbs. Add cream cheese to the processor and mix until smooth and combined. Allow mixture to sit in the fridge for hour to firm slightly. Roll heaped teaspoon balls and roll in chocolate sprinkles. Set in fridge. Can be frozen.
27: Mars Bar Slice Melt 95g butter with 3 mars bars. Add 3 cups rice bubbles. Press into a tray. Decorate with glacé cherries and chill. When cold, cut into squares and serve. Cherry Ripe Slice Line a tray with Nice biscuits 125g copha, 225g coconut, 1 tin condensed milk, cochineal colouring, 60g glace cherries (cut up). Melt copha and add other ingredients. Cover base and chill. Ice with 3/4 cup drinking chocolate mixed with 125g melted copha. Caramel Slice 1. Melt 125g butter. Add 1 cup SR flour, 1 cup coconut and 1/2 cup brown sugar. Press firmly into swiss roll tin and bake 15 minutes at 180d. 2. Mix - 1 tin condensed milk, 3tblsp golden syrup, 1 dessertspoon melted butter. Spoon into cooked base and bake further 15 minutes. 3. When cool, pour over this topping: 125g melted copha, 1/2 cup icing sugar and 1tblsp cocoa. Refrigerate and cut into small squares. Christmas Rolls 1 packet morning coffee biscuits, 400g tine condensed milk, 3/4 cup glace cherries, 1/2 cup walnuts, 1/2 cup cashews, 1 packet marshmallows, chopped Form into rolls and roll in coconut.
28: Put into a saucepan 1 1/2 packets of mixed fruit, 1 cup sugar, 225g butter, 1 cup water, 1tsp mixed spice, 1tsp bicarb soda. Let come to the boil and simmer for 5-7 minutes. When cold beat 3 eggs and add to the mixture. Stir well and then add 1 cup plain flour, 1 cup SR flour. Cook 2 1/2 hours or longer in a slow oven, about 165d for first hour then 150d. Can be made richer by adding rum or wine, 1tblsp of each.Steam for 6 hours if used as pudding. | Nan's Plum Pudding
29: Grandma's Corn Bake | 1 onion, finely chopped 1/2 cup grated carrot 1/2 cup grated zucchini 1/2 cup chopped red capsicum 1/2 cup chopped celery | 1/2 cup chopped shallots 4 rashers of bacon 440g can of corn kernels 1/2 cup sifted SR flour 30g melted butter 4 eggs salt and pepper | Combine all ingredients. Grease and dust quiche dish with breadcrumbs.Cook 35-40 minutes in moderate oven.
30: Always a New Adventure | Camping favourites with the Coe's
31: BANANA SPLITS Slit the banana lengthwise, leaving the skin on. Then insert 2-4 pieces of caramel chocolate. Place in coals until caramelised. | Pindi Pindi Parcels / Mundoo Mouthfuls / Woodgate Whoppers! Grease one large, folded sheet of alfoil per person. Lay 2-4 thin sausages on the base, then layer chosen vegetables on top. Sweet potato, carrot, onion, potato, eggplant. Don't use zucchini - it'll overcook. Make sure the second last layer is bacon and the top layer is potato. Spray a little oil or butter on top of the potatoes. Wrap and seal to form a parcel. Cook ion coals or hotplate - sausage side first, for 12 minutes. Turn over and cook the other side for 10-12 minutes. You can also use an oven or frypan.