S: Numi's Kitchen - Aussie Style
FC: Numi's Kitchen | Aussie Style
1: Made with Love
3: What's Inside? | 4 Brekky 8 Smoko 8 Tuckerbox 12 Dinner 16 Sweets
4: Cheesymite Scrolls | Preparation Time: 10 Mins Cooking Time: 20 Mins Oven Temperature: 430 F / 220 C Serves: 12 | Numi Note # 1 1st timers. Go easy on the Vegemite. Or not!! Just give it a go.
5: Ingredients: 2 1/2 cups of flour 1 1/2 tablespoons Vegemite 275mls of milk 120g cheese, grated 2 tablespoons baking powder 60g of margarine 1/2 tablespoons salt Preheat oven. Sift flour, baking powder and tablespoon salt into a bowl. Rub through spread. Stir in enough milk to make a soft dough. Knead gently on a lightly floured surface, then roll to form a 40cm x 25cm rectangle. Spread Vegemite over dough, then sprinkle over cheese. Roll up along long side to enclose cheese. Cut into 12 even slices and place on a non-stick baking tray sprayed with oil. Make sure that scrolls are not touching. Bake in preheated oven for approximately 10 minutes, or until golden brown and cooked.
6: CHERRY SLICE | Preheat oven to 180C. Grease a slice tray (mine is 31 cm x 22cm). Combine flour, cocoa and coconut. Place butter (or margarine) in a saucepan with sugar and heat until butter has melted. Pour butter over dry ingredients, mix well and press into tray. Bake for 15 minutes. Remove from oven and allow to cool slightly. For the filling, combine all ingredients and mix well. Spread over warm chocolate base (patience is a virtue). Melt chocolate and copha in a saucepan over low heat or in the microwave. Stir until melted and smooth then pour over cherry filling. Refrigerate until set. Cut into small triangles, bars or slices. To cut neatly through the chocolate, dip a knife in hot water and cut through the chocolate first. Then cut through the base of the slice. | 2 cups flour 2 teaspoons baking powder 2 tablespoons cocoa 1 cups coconut 250g butter 1 cup sugar 200g dark chocolate 25g copha | Cherry filling 200g grated coconut 400g condensed milk 200g glace cherries, chopped 3-4 drops red food colouring
9: Makes: 6 Prep and Cook Time: 1 hour and 35mins (plus refrigeration time) | Filling: | Pie Base: | meat pie | 1 1/2 Cups plain flour 90g cold butter, chopped coarsely 1 egg 1 tablespoon iced water, approximately | 1 tablespoon of vegetable oil 1 small brown onion chopped finely 625g beef mince 410g can crushed tomatoes 2 tablespoon tomato paste 2 tablespoons Worcestershire sauce 3/4 cup beef stock 2 sheets ready-rolled puff pastry 1 egg, extra | 1 Process flour and butter until crumbly. Add egg and enough of the water to make ingredients cling together. Knead pastry on a floured surface until smooth. Cover; 2 Beef filling: Heat oil in a large saucepan, add onion and beef; cook, stirring, until beef is well browned. Stir in undrained tomatoes, paste, sauce, and stock; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until thick. Cool. | 3 Oil six 2/3 cup pie tins. divide pastry into six portions; roll each between sheets of baking paper until large enough to line the tins. Lift pastry into tins; gently press over base and sides; trim. Refrigerate for 30 minutes. 4 Cut six 11 cms rounds from puff pastry. Refrigerate until required. 5 Preheat oven 200.C 6 Place pastry cases in pie ties on oven tray; line with baking paper then fill with dried beans or uncooked rice. Bake for 10 minutes, remove paper and beans. Bake for further 5 minutes; cool. 7 Fill pastry cases with Beef Filling; brush edges of pastry with extra egg. Top with puff pastry rounds; Brush tops with egg; cut steam holes in top. Bake about 20 minutes or until pastry is golden. Serve with tomato sauce, if desired.
11: Sausage Rolls | 1 Tablespoon vegetable oil 1 medium brown onion 2 slices stale white bread (crusts removed) 400g beef minced 250g skinless sausages 1 medium carrot (grated finely) 1 tablespoon tomato paste 2 tablespoon parsley 2 sheets ready rolled puff pastry 1 egg beaten | 1 Preheat oven to 220.C Line a large oven tray with baking paper. 2 Heat the oil in a small frying pan; cook the onion until soft. 3 Dip the bread quickly into a bowl of cold water; squeeze bread; discard water. 4 Place the onion and bread in a large bowl with mince, sausage meat, carrot, paste and parsley. Season with salt and pepper. Mix well until combined. | 5 Cut pastry sheets in half lengthways. Divide mince mixture into quarters. Spoon each quarter of mixture along the centre of each pastry piece. Turn one long side of pastry over mince mixture; brush pastry flap with a little of the egg. Turn other long side of pastry over to enclose mince mixture. 6 Cut each roll in half. Place the rolls, seam side-down, on oven tray; brush with egg. Bake rolls for about 25 minutes or until browned and cooked through. 7 Stand sausage rolls 5 minutes before serving with tomato sauce. Note Each uncooked roll could be cut into 8 (Step 6) if you wanted to serve the sausage rolls for an entree or as party food.
12: 30 grams butter 1 medium brown onion, chopped finely 1 stalk celery trimmed and chopped finely 1 tablespoon plain flour 3/4 cup of milk 1/2 cup of cream 1/2 cup of grated cheddar cheese 130g canned corn kernels, drained 2 x 185g canned tuna, drained 1 cup stale breadcrumbs 1/4 cup of grated cheddar cheese, extra 1 Preaheat oven to 180.C 2 Melt butter in a medium saucepan; cook onion and celery, stirring, until onion is soft. Add flour; cook, stirring, for 1 minutes. Gradually stir in combined milk and cream; cook stirring, until mixture boils and thickens. Remove pan from heat, add cheese, corn and tuna; stir until cheese is melted. 3 Spoon mixture into four 1 1/2 cup oven proof dishes. Sprinkle with combined bread crumbs and extra cheese. 4 Bake about 15 minutes or until heated through. | Tuna Mornay
15: "There is no love sincerer than the love of food." ~George Bernard Shaw