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native charlotte sofield

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S: Native Home Style Bush Tucker By Charlotte Sofield

BC: This is a recipe Book of quick and easy bush tucker recipes For the whole family.

FC: Native Home Style Bush Tucker By Charlotte Sofield

1: Contents Rainbow Juice Page 1 Lemon myrtle cordial Page 2 Lemon Myrtle IceTea Page 3 Bunya Nut Soup Page 3 Kangaroo Bitter Ballen Page 4 Bush Tomato Damper Page 5 Dorrigo Pepper Crust Page 6 Bush Tomato Dip Page 7 Roasted Wattle Seed Syrup Page 7 Roasted Wattle Ice cream Page 8 Wattle Seed Brownies Page 9

2: Rainbow Juice Ingredients Equipment 1 pot 300g of rain forest fruits 1 bottle 5 lemon myrtle leaves 2 L of water 1 kg of sugar (white or raw) Method 1. Place all the ingredients in a pot and brig to boil 2. When boiling turn down the heat and leave to reduce by 1 /3 in the pot. 3. The syrup should resemble the Maple syrup consistency 4. Strain the syrup keep the fruit for cakes and slices they will freeze well 5. When cooked bottle and refrigerate5. Use syrup with soda water or you pour it over ice cream and pan cakes It will thicken up as it cools I got this recipe from the dilly bag I chose this recipe because It sounded interesting

3: Lemon Myrtle Cordial | Ingredients Equipment 6 cups of sugar 1 pot 6 cups of water 1 jug 20g of lemon myrtle leaves good sized bunch Method 1 bring to the boil reduce down by 1/3 until it is thick and the consistency of maple syrup, strain and put it fridge until ready to use 2. Put some in a jug and add soda water only to order as the oil in the leaves makes the soda go flat. I got the recipe from the dilly bag I chose this recipe because it looked quick and easy and something different to the flavours of cordial that we are used to

4: Iced lemon myrtle tea | Ingredients Materials 8 cups of water 1 pot 20 grams of lemon myrtle leaves 1 bottle Method 1. Place all ingredients into a pot and bring to boil for five minutes 2. Leave to cool in the bottle and refrigerate I got this recipe from I chose this recipe because I have only ever had lemon ice tea so I wondered whether this would be much different

5: Bunya nut soup | Ingredients Equipment 250g bunya nuts A large pot 2L vegetable or chicken broth A blender 6 potatoes 1 onion chopped 2 tsp of salt 2 tsp of pepper 1 bay leaf 3 or 4 leeks a handful of parsley method Place Bunya nuts, potatoes, leeks,onions, parsley and the bay leaf in a large pot. Saute and cover with chicken broth. Cover with a lid, cook until nuts are tender. That will take30-40 minutes. Add salt and pepper to taste, remove and discard the bay leaf. Combine hot liquid then blend until smooth. I got this recipe from the dilly bag I chose this recipe because I am a big fan of soup and I have never heard of this on before. I also wondered whether this soup would be anything like other soups I have tried before

6: Kangerro bitter ballen | Ingredients Equipment 250g butter 1 Frying pan 200g kangaroo mince 1 colander 50g onion finely chopped 1 mixing bowl 15 wild fire spice 7ml 1 sprig parsley 200g flour 100ml milk 100ml beef stock 150g dried bread crumbs 2 egg beaten 15ml of water salt and freshly ground black pepper for taste 60 grams of bush tomato chutney 500ml of vegetable oil for deep frying Method 1.heat just 50g of butter in a frying pan and sauté the kangaroo mince and onions until browned. 2. Drain the kangeroo mince in a colendar then place into a mixing bowl. To the kangeroo mince add the salt, pepper, half the wild fire spice, lemon juice and parsley 3. Heat the remaining butter in a saucepan and stir in the flour to make a roux. Cook this for 2-3 minutes then add the beef stock and milk.This is basically a volute so continue cook stirring constantly until it starts to boil and thickens. Add the veal mixture to the beef volute and stirto combine them thouroughly 4. Remove the mixture from the heat andallow to cool. Thenchill for at least three hours in the refrigerater until solid. When the mixture is solid begin to roll into bite sized balls. 5.With the remaining red desert dust add this to the bread crumbs. Then roll the balls into the bread crumbs and coat in a egg and water mix then roll again in the bread crumbs.

7: I chose this recipe because I thought it was interesting that there is goumet bush tucker I got this recipe from Benjamin Christie

8: Bush tomato Damper | Ingredients 3 cups of SR flour 1/4 powdered milk 200ml Bush tomato relish 1/2 cup of soda water Method 1.Sift all dry ingredients and add relish and soda water if you need it. 2.very quickly combine and dust surface with extra flour. 3. Kneed cut into 10 and individually roll into 10 ball 4. Bake in a moderate to hot oven for 10 minutes I got this recipe from the dilly bag. I chose this recipe because it was one of the many variations of damper that I have seen.

9: Dorrigo Pepper crust | Ingredients Equipment 2 cups of self raising flour food processor 1 tsp Dorrigo pepper 20g cold butter 3/4 cup light cream Method 1.Place flour and pepper in a food processor. 2. Add butter until there are no lumps present 3. Add cream for a soft dough, wrap in plastic and refrigerate for 30 minutes. 4. Cook in the oven on medium until thoroughly cooked. That should take around 10-15 minutes. I got this recipe from the dilly bag but I made my own adjustments I chose this recipe because it looked really yummy.

10: Bush Tomato dip | Ingredients Equipment 250g spreadable cream cheese 1 small bowl 1/2 cup Bush Tomato relish 1 tsp Method mix both ingredients together thoroughly I got this recipe from the Dilly bag I chose this recipe because I thought that a dip might be a nice thing to have in my recipe book. Roasted Wattle Seed Syrup Ingredients Equipment 40g Wattle seed A saucepan 2 cups hot water 1 cup sugar Method 1. Add all the ingredients in a sauce pan and bring to the boil allow to thicken 2.Cool and bottle keep refrigerated I got this recipe from the Dilly Bag I chose this recipe because you need it to make wattle seed ice cream and I like ice cream

11: Roasted Wattle seed Ice cream | Ingredients 2L vanilla ice cream 3 tablespoons wattle seed syrup Method 1. Add wattle seed syrup to soften ice cream. 2.Best to leave it over night I got this recipe From the Dilly bag I chose this recipe because one of my favourite simple deserts is ice cream

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  • Title: native charlotte sofield
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  • Started: over 7 years ago
  • Updated: over 7 years ago