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Scott and Nickie's heirloom recipe book

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Scott and Nickie's heirloom recipe book - Page Text Content

S: Heirloom Recipes

FC: Scott and Nickie's | Heirloom Recipes

1: Scott and Nickie's | Heirloom Recipes | 2 48

2: Savoury | savoury savoury savoury savoury

4: Andrew's Gladstone Famous Pizza Dough | Makes 170g dough (enough for one 30cm pizza) Ingredients: 1 tsp dried active yeast 1 tsp salt 1 tsp sugar 100ml warm water 2 tsp olive oil, plus extra for greasing 160g plain flour, sifted Preparation: Put the yeast, salt, sugar and water in a small bowl and whisk until just combined. Gradually whisk in the olive oil. Leave in a warm place for 10 minutes or until mixture starts to bubble. Add flour and knead for 15 minutes, or until dough is smooth and elastic. Rub the inside of a large bowl with olive oil. Roll the dough around the bowl to coat it with oil. Cover with a clean cloth and leave in a draft-free spot for 1 - 1.5 hrs or until doubled in size. Punch down dough to expel trapped air. (At this stage the dough can be wrapped in plastic wrap and refrigerated over night or frozen. Bring back to room temperature before continuing). Place the dough on a baking tray lined with baking paper, cover and leave in a draft-free spot for 15 minutes of until risen by half again. Ready to use. | Belinda's Favourite Savoury Pizza Topping | Tomato paste Garlic Hot salami Onion Oven roasted cherry tomatoes Jalapenos Mozzarella and Cheddar cheese | Andrew & Belinda | 4

7: Butter Chicken | Ingredients: 1kg boneless chicken, skin removed 1 tsp lemon juice salt to taste 1 tsp red chilli powder (adjust to suit your taste) 1" stick of cinnamon 2 bay leaves 1 cup fresh yoghurt (must not be sour) 3 tbsp vegetable oil 2 onions chopped 2 tsp garlic 1 tsp ginger 2 tsp coriander 1 tsp cumin 1/4 tsp turmeric 1 can (400g) tomato paste 1/2 cup chicken stock coriander leaves to garnish Preparation: Mix the chicken, lemon juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour. Mix the yoghurt, coriander, cumin and turmeric together and add them to the chicken. Allow to marinate for 1 hour. Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in colour and then add the ginger and garlic. Fry for a minute. Add the chicken. Now add the tomato paste, chicken stock and remaining part of the yoghurt-spice mix to the chicken. Cook till the chicken is tender and the gravy is reduced to half the original volume. | Carolyn, Daniel & Alison | 7

8: Ceviche | An awesome light meal/salad for a hot sunny day! I love it, so hope you love it too! I learned about this recipe playing in Avondale for the Latinos football team, Nickie's brother played in it too and it was nice and close to your home - in Avondale :-) It prepares in 15-20 min, but takes about 4-12 hrs to marinade (depending on how tough is the fish, so watch it closely first few times) and feeds 4ish. Ingredients: 1lb halibut, sea bass or red snapper fillets (or use a mixture of fish and shrimp) 5-6 limes (enough juice to cover fish) 1 cup diced fresh tomato 1 green pepper, sweet, chopped 4 tbsp chopped parsley or chopped cilantro 1/4 tsp salt 1/4 tsp pepper 1/2 tsp oregano 2 jalapeno peppers, chopped (or more to suit your taste) 2 tbsp white vinegar 1 medium onion, finely chopped 2 tbsp fresh cilantro, chopped 1 dash Tabasco sauce lettuce leaves (to line serving bowls) avocado (optional) black olives, sliced, for garnish (optional) Preparation: Dice the fish (approximately 1/2 inch dice, if using shrimp, use cleaned shrimp) Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). You can add the onions here also. Stir often. Pour off most of the lime juice (pour off some juice - per taste preference). Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving and refrigerate. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves. If you wish, garnish with sliced avocado and sliced black olives. | Andriy | 8

9: Congratulations & best of luck for the future! ANDRIY 12/02/2011

11: Cheese Ball | Ingredients: 250gm cream cheese (not lite version, it doesn't set in a ball well) pkt of Maggi onion soup powder 1 1/2 cups grated tasty cheese 1 or 2 cloves of garlic, crushed 1 dsp tomato sauce 1 dsp mayonnaise 1 tsp curry powder 1 tbsp chopped parsley 1 tbsp chopped chives 2 tbsp chutney or sweet pickle 1/2 cup chopped nuts Preparation: Combine all ingredients except nuts and refrigerate for 1 hour. Roll into a ball, roll the ball in the nuts. Refrigerate until ready to serve. Serve with a selection of crackers. | Mum | 11

13: Chicken, Camembert, Grape and Bacon Salad | Ingredients: 6 cups cooked chicken meat in bite size pieces 8 cups mixed salad greens 1 red onion finely sliced into rings 1 camembert cheese, at room temperature and cut into small wedges 2-3 seedless grapes 6 rashers bacon, ring removed and cut into strips 1/2 cup toasted pinenuts (optional) salad dressing Preparation: Roast/cook your chicken then allow to cool while you prepare the rest of the salad. Place the washed and prepared salad greens on a large platter. Slice or shred your chicken meat. Scatter the chicken meat, red onion, camembert slices, grapes and freshly grilled bacon over the platter of salad greens in that order. Drizzle with salad dressing and top with pinenuts for extra crunch. This has been a favourite of our for many years. easy to do and looks fantastically colourful on a large white serving platter. Smart enough to have for a dinner party. We like it with a Paul Newman's dressing such as Balsamic. | Aunty Jan, Uncle Neil, Taylor, Travis & Sophie xxx | 13

14: Chicken Marbella | I use this recipe when cooking for a crowd and it is a favourite. Ingredients: 12 chicken thighs, skinless and boneless, cut into chunky pieces 4-6 cloves of garlic, peeled and finely chopped 2 tbsp dried oregano salt and freshly ground black pepper to taste 1/4 cup red wine vinegar 1/4 cup olive oil 1/2 cup pitted prunes 1/4 to 1/2 cup green olives 1/4 cup of capers, with a bit of juice 3 bay leaves 1/2 cup brown sugar 1/2 cup white wine 2 tbsp chopped parsley Preparation: In a large bowl combine chicken, garlic, oregano, salt and pepper, vinegar, olive oil, prunes, capers and juice, and bay leaves. Cover and let marinate, refrigerated overnight. When ready to cook, preheat oven to 170 deg C. Arrange chicken in a large shallow rectangular dish and spoon the marinade over evenly. Sprinkle chicken pieces with brown sugar and pour the white wine over. Bake for approximately 45 minutes, basting occasionally with the juices, until done. Sprinkle with parsley, and serve. Nice with brown rice and a green vegetable like beans. Serves 6-8 | Mum | 14

17: Chickpeas with Harissa and Ham | Part inspired by a trip to Italy, and part inspired by the simplicity after a long day's work. A good dinner, but we tend to use it just as much as a salad to sit on the table when we eat outdoors, a luscious side dish to accompany grilled lamb. Ingredients: tomatoes - 6 large ones or a mixture of sizes medium sized aubergine 120ml olive oil 50ml red wine vinegar 1 tsp cumin seeds two 400g tins chickpeas 12 large basil leaves 9 thin slices Spanish ham or prosciutto 1tsp harissa paste 60ml olive oil Preparation: Set the oven at 200 deg C. Twist the tomatoes from their stalks. Cut each one into six pieces, then put them into a roasting tin. Discard the stalk from the aubergine, slice the flesh in four length ways, and then into short chunks. Put them in the roasting tin together with the oil, vinegar, cumin seeds and a generous grinding of black pepper and sea salt. Roast for about an hour, until the aubergine is soft and golden brown, the tomatoes are caught slightly at the edges and the whole lot is fragrant, sizzling and juicy. Lift the tomatoes from the tin with a draining spoon, putting them in a mixing bowl but leaving any roasting juices behind in the tin. Mix the drained chickpeas with the tomatoes and aubergines. Make the dressing by stirring the harissa and olive oil into the roasting juices, then tip it in with the vegetables. Leave a film of dressing in tin. Leave the basil leaves whole and fold them into the salad. They will wilt and soften in the slight heat from the vegetables. Set the roasting tin over a moderate heat, lay the slices of ham in the film of dressing and cook until they start to crisp lightly. A matter of a minute or so. Transfer the salad to a small serving platter. Lift the ham out and lay the slices on top of the salad. Enough for 4. | James & Amelia | 17

19: Chilli Marinade | Seetal | Ingredients: 2 mild chillis 1 tsp ginger 1 tsp oil 1/4 clove garlic pinch of salt pinch of turmeric (enough for 500g meat) Preparation: Ground together the chillis, ginger and garlic, adding the oil to help create a paste. Add the salt and turmeric. Marinate the meat in this paste overnight. BBQ TIME!! | 19

21: Elaine's Lasagne Recipe | Ingredients: 600g minced topside large onion 3 cloves garlic jar of Dolmio Extra Garlic sauce salt to taste pkt wide lasagne pasta 1 1/2 cups milk 170g grated cheese (approximately) 1 1/2 tbsp corn flour Preparation: Heat oil in pan and fry off the onions, add grated garlic, then brown the meat. Add jar of Dolmio Extra Garlic sauce and cook for approximately 3/4 hour - or until most of the liquid has been absorbed. Heat milk in saucepan and thicken with corn flour, then add grated cheese. Put a layer of pasta on bottom of dish, then meat, cheese sauce. Repeat until dish is full. Add more grated cheese on top. Cook in oven at approximately 180 deg C for around 3/4 hour. Or until grated cheese is brown on top. I have found this recipe is best made the day before. Good luck and I hope you both enjoy. Cheers, | Elaine & Dinko | 21

23: Greek Lamb Pasta Bake | Ingredients: 500g lean lamb mince 4 tsp olive oil 1 large onion, diced 3 cloves garlic, crushed 1 x 400g can tomatoes (Moroccan flavoured tomatoes are nice) 4 tbsp tomato paste 1 tsp beef stock 3 tbsp balsamic vinegar 2 tsp soft brown sugar 1 tsp dried rosemary or 1 tbsp fresh (don't leave out, makes dish) salt and ground black pepper 4 cups cooked pasta ( we use frilly lasagne pasta) grated tasty cheese fresh tomato chunks, crumbed feta and chopped parsley for garnish (optional) Preparation: Pre-heat oven to 210 deg C. heat the oil and saute the mince, onion and garlic. Add the canned tomatoes, tomato paste, beef stock, balsamic vinegar, brown sugar, rosemary, salt and pepper. Simmer for about 10 minutes. Add the cooked pasta to the meat sauce, and pour into oven proof dish. Top the meat with the grated cheese and bake for about 20-25 minutes or until heated through and golden on top. Garnish with tomato, feta and parsley if desired. Another favourite of ours. We use a flat and shallow lasagne-style dish. The mixture of balsamic, tomato and rosemary is delicious. Very easy to make. Serve with a Greek salad and garlic pita for a Mediterranean-style dinner. | Aunty Jan, Uncle Neil, Taylor, Travis & Sophie | 23

24: Kachumber Salad | Ingredients: 1/2 cucumber 1 small red onion 1 carrot 1 tomato 2 tsp lemon juice 1/2 tsp salt Preparation: Cut the cucumber, carrot, tomato and red onion into slices. Add the salt and lemon juice and leave for an hour before eating. | Seetal | 24

26: Layered Garden Salad | Jeanette, Alan, Michael, Sarah & Chris | Make this colourful salad the day before for best results. 1/2 lettuce 250g (2 cups) frozen peas 2 hard boiled eggs 250g mushrooms 125g tasty cheese 1 cup mayonnaise 2 tbsp sour cream 2 tsp french mustard 1 tbsp lemon juice 6 shallots 1 tomato 4 rashers bacon 2 tbsp chopped parsley Preparation: Shred lettuce coarsely, place in salad bowl. Sprinkle uncooked frozen peas over lettuce. Push eggs through sieve and combine with finely sliced mushrooms. Spread over peas and top with grated cheese. Combine mayonnaise, sour cream, mustard, lemon juice and shallots, pour over cheese. Cover, refrigerate for several hours or overnight. Chop bacon finely, fry in pan until crisp; drain. Top with tomato wedges, bacon and parsley just before serving. Serves 6-8. | 26

29: Lemon Roasted Chicken | Serves 6 Hands-on time: 20 minutes plus 2 hours marinating Cooking time: 55 minutes Ingredients: 8 skinless (and boneless) chicken thighs 4 chicken drumsticks, skin removed 2 lemons, cut in chunks 1 large bunch rosemary, broken into sprigs 2 red onions, cut in chunks 18 pitted olives 4 tablespoons balsamic vinegar 2 tablespoons olive oil Salt and freshly ground black pepper 600g baby potatoes Preparation: Trim any excess fat off chicken pieces and place in a large bowl. Add lemon, rosemary and onions. Toss well. Add olives, vinegar, oil and seasoning. Cover and marinate for at least 2 hours or overnight. When ready to cook chicken, preheat oven to 190C. Cook potatoes for 10 minutes in lightly salted water. Place chicken in a large cooking pan with all other ingredients. Add potatoes. Toss to mix all ingredients together. Cook for 30 minutes, toss, and cook for a further 25 minutes. Serve with a mixed leafy salad. | Erica & Tom | 29

30: Mediterranean Chicken Bake | Ben and Sam's favourite easy meal! Ingredients: 6 skinless chicken thighs 6 rashers of streaky bacon 2 red peppers 4 large tomatoes 2 tbsp olive oil 1 tsp fennel seeds 1 tbsp fresh chopped rosemary 2 tbsp tomato paste 1 tbsp brown sugar Preparation: Turn your oven onto 180 deg C, fan bake. Roughly dice up the red peppers and tomatoes. Place them into a shallow oven proof dish. Pour over the olive oil and mix in the tomato paste so that the peppers and tomatoes are coated. Sprinkle over the fennel seeds, rosemary and brown sugar. Place into the oven for 30 minutes. While the tomatoes and peppers are roasting, prepare the chicken. Wrap each chicken thigh with a piece of the bacon, secure with a toothpick. Put back in the fridge until needed. Once tomatoes and peppers have formed a nice saucy mixture, place the bacon wrapped chicken into the mixture. Place back into the oven for another 20 minutes, until the chicken has cooked through. | Ben, Jess & Sam | 30

33: Mini Chicken Subs | Can be served warm or cold, great for taking to a picnic, just wrap in tin foil to keep warm. Ingredients: 10 bake-at-home rolls approximately 300g chicken 1/2 red capsicum, finely chopped 125g can corn kernels, drained 2 tbsp fresh chives, finely chopped 2 tbsp barbecue sauce 1 cup grated cheese Preparation: Cut bake-at-home rolls almost in half across the top - be careful not to cut all the way through. Using your fingers, pinch out bread from the middle of each roll, leaving a shell. Place rolls on an oven tray. Cook chicken and shred finely. Place shredded chicken, capsicum, corn kernels, chives, barbecue sauce and cheese into a bowl. Stir well. Spoon chicken mixture into each of the roll shells. Cook in a hot oven (200 deg C) for approximately 8 minutes, or until the rolls are crisp and brown. Stand the rolls for 5 minutes before serving. | Sally | 33

34: Peppered Eye Fillet with Pecorino and Herb Dressing | Ingredients: 1 1/2 kg eye fillet, trimmed 1 tbsp freshly ground black pepper sea salt 2 tbsp red wine vinegar 1 tbsp capers 1 tsp dijon mustard finely grated zest 1 lemon 1 clove garlic, crushed 1 tbsp each roughly chopped flat-leaf parsley, basil and mint 1/2 cup olive oil 1/2 cup freshly grated pecorino cheese 1 red capsicum, roasted, peeled and sliced large handful of baby rocket leaves 2 tbsp pinenuts, toasted pecorino for shaving Preparation: Tuck the tiny end of the beef under and tie the fillet securely at intervals with kitchen string. Sprinkle the pepper on the bench and roll the beef to coat on all sides. Cover with plastic wrap and refrigerate. (Remove from the fridge 40 minutes before cooking). Preheat the oven to 200 deg C. Sprinkle the beef generously with sea salt. Heat a large saute pan or grill plate until very hot. Add a little oil and quickly sear the beef on all sides. Transfer to a baking tray and roast for 25 minutes for medium-rare meat. Cover loosely and rest for at least 15 minutes or cool and serve at room temperature. Blend the vinegar, capers, mustard, lemon zest, garlic and garlic and herbs in a food processor. Drizzle in the oil to make a thick dressing, then pulse in the grated pecorino. Season. Scatter the rocket over the platter, and arrange the thinly sliced beef on top. Scatter the capsicum and pine nuts over the beef, and top with shavings of pecorino. Drizzle with the dressing, and any resting juices from the meat. | Aunty Fiona & Uncle Colin | 34

36: Roasted Beetroot Salad | Ingredients: 4-5 medium (400-500g) beetroot, peeled and cut into 2cm wedges 2 tbsp extra virgin olive oil 1 tbsp brown sugar 1 tbsp balsamic vinegar salt and ground black pepper 8 small handfuls (200g) rocket leaves juice of 1 lemon 2 tbsp extra virgin olive oil 1 cup roasted almonds 120g feta cheese, crumbled Preparation: Preheat oven to 180 deg C. Place the beetroot wedges in a large roasting dish lined with baking paper and mix through the oil, sugar, vinegar and salt and pepper. Spread out in a single layer. Roast for 40-45 minutes until tender and just starting to shrivel. Allow the beetroot to cool in the roasting pan. Toss the rocket leaves with the lemon juice and olive oil and divide between 6 serving plates. Divide cooled roasted beetroot over the top and scatter with almonds and feta to serve. | Mum | 36

39: Seafood Chowder | Ingredients: 15 mussels 350g fish fillets, cubed 320g prawns, peeled 10 scallops 1/2 cup wine bouquet garni (onion, parsley, thyme) 2 onions, chopped 3 tsp flour 3 cups fish stock 1 cup milk 1 cup cream 3 tsp butter salt and pepper to taste Preparation: Put wine, bouquet garni and mussels in a large saucepan, and cover and steam until mussels open. Discard mussels that do not open. Strain and reserve wine and mussel liquid. Remove mussel meat from shells. Finely chop or mince 5 mussels, roughly chop the remaining 10 mussels. Melt butter in the same saucepan, add chopped onion, and cook until translucent. Blend in flour and cook until frothy, then add minced mussel meat. Measure wine and mussel liquid and add sufficient fish stock to make up 3 1/2 cups of liquid. Gradually stir this liquid and the milk into the onion mixture one cup at a time, boiling between each addition. Mix in cream, chopped mussels, prawns, scallops and fish fillets. heat gently for 5-10 minutes, but do not boil. Season with salt and pepper to taste, ladle into bowls, and garnish with parsley. Serve with fresh bread. This is my favourite seafood recipe that I put together. | Bryce | 39

40: Spinach Roulade | Ingredients: 500g spinach 60g butter 1/3 cup flour 1 cup milk 1/3 cup grated cheese 4 eggs 2 bacon rashers, chopped 2 tbsp cream 250g light (spreadable) cream cheese 1 tsp lemon juice Preparation: Line a swiss roll tin with paper overlapping the sides. Cook spinach and drain. Heat butter, add flour and cook, stirring for 1 minute. Add milk and stir until thick. Add cheese, beaten egg yolks and spinach. Beat egg whites until stiff. Add to the mixture and fold in. Pour into swiss roll tin. Bake for 20 minutes at 190 deg C. Turn onto wire rack which has been covered with tea towel. Remove paper. Cool slightly then roll up like sponge. Cook bacon until crisp. Fold into cream cheese, add cream and lemon juice. Unroll roulade and spread with filling. Roll up again. Place in fridge to firm. Slice and enjoy. | Bob & Carol | 40

42: Stinky Pasta | Ingredients: 1 tbsp olive oil 3-4 cloves garlic, sliced 1-2 fresh or frozen chillis, sliced 6 anchovy fillets 1 1/2 tbsp capers grated rind of 1/2 lemon juice of 1/2 lemon handful fresh torn mint handful fresh chopped parsley 2 tbsp grated parmesan cheese extra olive oil for drizzling enough 'al dente' spaghetti for 2 Preparation: Heat olive oil on gentle heat in a small pan. Lightly fry garlic and chilli until softened, but not brown. Add anchovies and break them up with a wooden spoon. Add capers, lemon juice and lemon rind. Heat through. At the last minute, stir through mint and parsley. Add cooked spaghetti and stir through to combine. Drizzle with extra olive oil and sprinkle with parmesan. Serves 2 | Scott & Nickie | 42

45: Whole Baked Pumpkin | Ingredients: 1 whole pumpkin that will sit flat and has stalk attached 4-6 slices of bread cut into cubes 1 cup grated cheese 300ml cream and maybe a little milk 1-2 onions sliced into rings 5 rashers of bacon, cut small (optional) salt, pepper and nutmeg Preparation: Cut a lid into the top of the pumpkin, holding the knife on an angle so that the lid won't fall in as it cooks. Scoop out seeds and stringy bits. Layer bread, cheese, sliced onions, bacon and salt, pepper, nutmeg to fill pumpkin. Pour in the bottle of cream, and add milk if necessary to nearly full. Place lid on pumpkin and stand in a baking dish. Place in a low to moderate oven for 1 1/2 to 2 hours. Scoop out a mixture of pumpkin flesh and filling for each serving. This is our favourite recipe both to cook and eat! It is a great dish to have with friends. We hope you enjoy it as much as we have. Lots of love, | Selina, Sebastian, Luke & Marshal | 45

46: Ye Smothered Sausages | Casserole dish needs to be at least 1 litre capacity. Ingredients: 6 beef sausages 6 rashers of bacon 2 granny smith apples 2 tomatoes 2 potatoes 1 orange Preparation: Brown sausages in a little oil, drain on paper towel, then wrap in rashers of bacon. Put in bottom of casserole, then layer slices of tomato, apple and potato until you reach the top of the casserole dish. Grate orange ring over top. With lid on, bake in middle of 200 deg C oven for 45 minutes. Will feed 2 to 3. ENJOY! From | Uncle Jim | 46

48: sweet sweet sweet sweet sweet

49: Sweet | sweet sweet sweet sweet sweet | sweet sweet sweet sweet sweet

51: Apple Dumplings | Ingredients: 2 1/2 cups plain flour 1/2 tsp salt 3 tsp baking powder 50g butter 1 cup milk 4 medium granny smith apples (peeled, cored and quartered 1 cup sugar 1 cup hot water 100g butter Preparation: Sift flour, salt and baking powder into a bowl. Cut in 50g butter until it resembles fine breadcrumbs. Add milk, mixing to a soft dough. Divide dough into four portions. On a lightly floured board, roll out each portion of dough until very thin. Cut each pieces into four portions. Place an apple quarter onto each square. Dampen edges with water; sprinkle each apple with 1/4 tsp sugar. Carefully wrap the dough around each apple. Place dumplings with join of dough facing down into greased ovenproof dish. Put water, remaining sugar, and 100g butter into a saucepan. Heat gently, stirring constantly until sugar has dissolved. Pour this mixture over the dumplings Bake at 190 deg C for approximately 45 minutes or until golden and apples are cooked. This recipe has been made in the Dixon family for over 60 years. | Uncle Roy & Aunty Sharon | 51

52: Aunty Mary's Christmas Cake | Ingredients: 375g sultanas 375g raisins (chopped) 110g currants 100g cherries (halved) 250g butter (chopped) 200g brown sugar 125ml sherry 60ml water 1 tbsp treacle 2 tsp grated orange rind 2 tsp grated lemon rind 5 eggs (beaten) 255g plain flour 50g self raising flour Preparation: Line 19cm square or 23cm round tin. Combine fruit, butter, sugar , sherry and water in a pan; stir over heat until butter is melted and sugar is dissolved. Bring to boil then immediately remove pan from heat. Transfer mixture to a bowl; cool. Stir in treacle, rind and eggs, then sifted flours. Spread mixture into prepared pan. Bake in slow oven (150 deg C) for about 2 3/4 hours. Cover hot cake with foil; cool cake in pan. NB: I cover the cake with newspaper when it is first put into the oven for the first hour. | Aunty Mary | 52

55: Aunty Mary's Portugese Custard Tarts | Ingredients: 3 egg yolks 110g caster sugar 2 tbsp cornflour 180ml cream 125ml water strip lemon rind 2 tsp vanilla 1 sheet puff pastry Preparation: Whisk egg yolks, sugar and cornflour in saucepan until combined. Gradually whisk in cream and water until smooth. Add lemon rind; stir over low to medium heat until mixture boils and thickens (stir constantly). Remove pan from heat, remove and discard rind; stir in vanilla. Cover surface of custard with plastic wrap; cool. Preheat oven to hot. Grease 12-hole muffin pan. Fold thawed pastry sheet in half and roll pastry up tightly from the short side. Cut into 12 even pieces. Keep all covered to prevent drying out. Roll each piece thinly and cut 10cm diameter. Press rounds into the prepared muffin pans with your fingers. Spoon cooled custard into pastry cases. Bake in hot oven 20 minutes or browned well. Stand tarts 5 minutes and then transfer to wire rack to cool. | Aunty Mary | 55

57: Betty's Wholemeal Steamed Pudding | Ingredients: 1 cup raisins or sultanas 1 cup milk 1/2 cup sugar 40g butter 2 eggs 1 cup wholemeal flour 1 tsp baking soda Preparation: Add the raisins/sultanas, milk, sugar and butter to a saucepan and bring all to boil. Beat eggs, add to mixture. Add wholemeal flour with baking soda. Mix all together and put into greased bowl. Steam 3/4 to 1 hour. | Grandma & Grandpa | 57

58: Citrus Slice | Ingredients: 100g butter 3/4 cup (1/2 can) sweetened condensed milk 1 cup coconut grated rind of 1 or 2 lemons (or other citrus fruit) 1 packet wine biscuits 2 cups icing sugar 4 tbsp soft butter citrus fruit juice Preparation: Melt butter, add condensed milk, coconut, finely grated citrus rind and the crumbs made from the biscuits. Mix well, then press into a lightly buttered rectangular dish. Mix icing sugar with soft butter, then add the juice, a few drops at a time, to icing consistency. Spread with a knife and decorate with a fork if desired. Refrigerate until firm. Cut into squares or rectangles and store in the fridge. Congratulations to you both on your wedding day. We hope you will be very happy together. With all our love | Maria & Dean | 58

61: Chocolate Trifle | Hi, dear Nickie and Scott, I hope you try this at least once; VERY worth the extra effort making custard. Ingredients: 280g chocolate loaf cake 4 tbsp seedless raspberry jam 4 tbsp amaretto (or juice) 250g frozen mixed red fruit, thawed 6 egg yolks 55g caster sugar 1 tbsp cornflour 500ml milk 55g plain chocolate, melted 225ml double cream 1 tbsp caster sugar 1/2 tsp vanilla essence fresh fruit and/or chocolate truffles to decorate Preparation: To make trifle, cut the cake into slices and make "sandwiches" with raspberry jam. Cut into cubes, place in bowl. Sprinkle with liqueur/juice. Spread fruit over cake. To make custard, put egg yolks and sugar in heatproof bowl, whisk till thick and pale, stir in cornflour. Heat milk in saucepan till almost boiling. Pour onto egg yolks, stirring. Return to pan, bring to just boil, stirring constantly till thickens. Let cool slightly, stir in melted chocolate. Pour custard over cake, let cool, cover and chill in fridge for 2 hours or so until set. Whip cream to soft peaks, beat in sugar and vanilla. Decorate trifle with cream and fruit, truffles or whatever. Enjoy, yum. Love from | Patricia xx | 61

62: Fruit Salad Crumble | Ingredients: 4 oranges 2 large bananas 125g pineapple 4 apricots grated apples (fruit can be substituted with any kind you like) 2 tbsp rolled oats 155g (3/4 cup) brown sugar 1/2 tsp ground ginger 60g flour 2 tbsp coconut 75g melted butter Preparation: Arrange fruit into oven-proof dish. Combine crumble ingredients and sprinkle on top of fruit and bake for 40 minutes until bubbling. I helped make this crumble with my caregiver Jan. | Jacob | 62

65: Gran Wagg's Fruit Salad Sweet | Ingredients: 2-3 bananas 1 orange passionfruit pulp (optional) 1 tbsp gelatine 1 cup water 1/2 cup sugar 2 eggs, yolks and whites separated Preparation: Cut bananas and orange into dish. If liked, add passionfruit pulp. Soak gelatine and water until soft. Add sugar and yolk and beat well. Place in double boiler on heat and bring nearly to boiling. Cool a little. Stiffly beat egg whites and add to the syrup. Pour over fruit and mix well then leave to set. The result is like Spanish cream with fruit added!! | Grandma & Grandpa | 65

66: Jo's Quick 'n' Easy Microwave Chocolate Brownie | Ingredients: 100g butter 1 cup white sugar 1 tsp vanilla essence 2 eggs 3/4 cup plain flour 1 tsp baking powder 1/4 - 1/2 cup cocoa Preparation: In a microwave safe bowl, melt the butter, then add the sugar, eggs and vanilla and mix together. Sift in flour, baking powder and cocoa. Mix together. Add more cocoa to darken it if desired. Pour mixture into a microwave safe dish and cook on HIGH for approximately 7 minutes. Optional extras: Add chocolate chips, walnuts, cherries or raspberries to mixture before cooking or ontop once in the dish. Tips: When making for the first time, watch the time for cooking as microwave power can differ. Before cooking, check the dish will turn in the microwave. Slightly undercooked is better than overcooked. | Jo & Al | 66

69: John's Christmas Plum Pudding | Dad | John found this recipe in an old villa in Mt. Eden when he was flatting while at university. It had obviously been left accidentally by a previous owner and was part of a book recording her Christmas preparations over the years and her favourite recipes. This pudding improves with keeping. Grease a medium-sized basin. Cut 2 thickness of greased paper to fit the top. Have 2 thickness of cloth to go across the top of the basin. Flour the cloth and have string ready to tie the cloth down. 1/4 lb sultanas 3/4 lb seeded raisins 1/4 lb mixed peel Chop this fruit smaller then add 1/4 lb currants. 1/4 lb flour pinch of salt 1/2 tsp mixed spice 1/2 tsp nutmeg Sift these dry ingredients together. Rub in 5 oz butter until the mixture is like fine breadcrumbs. (Note from John - it never really is). Add fruit and 1/4 lb of fresh soft white breadcrumbs and 1/4 lb white sugar. 3 eggs 3 tbsp brandy 1/4 pint milk Beat together and gradually add this liquid to rest of the mixture making a soft mixture. (Note from John - this isn't really a soft mixture, it is quite sloppy, but put all the liquid in, don't be tempted to leave any out). Mix well. Boil for 6 hours. The day the pudding is to be served boil for a further 2 hours. Serve with very hot brandy poured over and set alight. | 69

70: Leche Flan | Mum | Ingredients: 6 - 8 - 12 egg yolks (I usually use just 6) 750 ml milk 1 tin condensed milk (350 or 400gm) 6 tbs white sugar Preparation:: Beat egg yolks and milk together, then add condensed milk gradually. Mix well. Have your water boiling on a steamer ready for your mixture. Put sugar onto a flan dish about 20 or 22 cm diameter. Caramelize on the top of the stove on a high temperature, making sure not to burn the sugar. Remove from the heat and swirl around the caramel on the side of the dish. Pour your mixture onto the caramelized dish using a strainer to prevent some egg grits on the flan. Cover your dish with foil and put onto the boiling steamer. Steam for at least an hour. To check if the flan is cooked, rip a piece of the foil, using a little knife, pierce through the flan. If the knife is clear, it's ready, but if the knife has custard in it, cook for a few more minutes. Cool down and chill for a few hours or preferably overnight. Enjoy :-) This is my own modified leche flan from the traditional Filipino dessert called "leche flan." | 70

73: Lemon Delicious Pudding | Ingredients: 1/2 cup self-raising flour 1 cup sugar grated rind 1 large lemon 4 tbsp fresh lemon juice 4 tbsp (50g) melted butter 3 large eggs at room temperature and separated 1 1/2 cups milk Preparation: Put flour, sugar and lemon rind into a basin. Add lemon juice, melted butter and egg yolks. Beat until thoroughly mixed, then stir in the milk gradually. Beat egg whites in a separate bowl until they are stiff and white. Gradually pour the lemon batter into the beaten egg whites, folding through lightly. Pour immediately into a well buttered oven-proof dish (should be about 6 or 7 cm deep so that the pudding can separate into a fluffy cake on top and the lemon sauce underneath). Stand the dish in a baking dish of cold water and bake in 180 deg C oven for about 1 hour. Cover the dish loosely with foil during the last ten minutes if the pudding is browning too much. Serve warm with cream or vanilla ice cream. | Grandma | 73

74: Mum's Famous Chocolate Cheesecake Recipe | Ingredients: 125g plain chocolate biscuits (Farmbake chocolate fudge if possible) 60g melted butter 250g cream cheese (Philadelphia works best) 1 cup cream 1/2 cup sugar 125g dark chocolate 1 tsp vanilla essence 2 eggs, separated pinch salt Preparation: Combine crushed biscuit crumbs and melted butter, mix well. Press mixture onto base of greased 20cm cheesecake tin. Beat cheese until smooth, add 1/4 cup sugar and the vanilla, beat well. Add lightly beaten egg yolks and chocolate (which has been melted over hot water). Beat egg whites and salt until peaks form, gradually beat in remaining sugar; fold into chocolate mixture. Finally, fold through the whipped cream. Refrigerate until set. To serve, decorate with extra whipped cream and grated chocolate. | Tony | 74

76: Natalie's Mint Chocolate Truffles | Scott and Nickie, I love sweet treats, and I hope that you'll love these sweet treats too. Congratulations on your wedding, may your marriage be as sweet as these treats below. Ingredients: 1 pkt mint slice biscuits 1 tub cream cheese 1 pkt Nestle dark cooking chocolate Preparation: Throw mint slice and cream cheese into a food processor and blend till combined. Put in fridge to set for at least half an hour or until the ingredients have set (don't eat it yet!) - I sometimes put into freezer to set ingredients quicker. Do it until it's set to the point you can roll into balls with hand. Melt chocolate in microwave. Heap teaspoon full of the biscuit mixture and roll into balls. Cover balls with melted chocolate. Let them set. Store in fridge before serving. This is one of my favourite sweet treats, they have a hard chocolate outer and are soft on the inside - and look and taste fantastic. Apologies, I've never actually had an actual recipe, but this is my best guess (I just usually throw it together). | Natalie | 76

79: Pineapple Shortcake | Ingredients: 125g butter 125g sugar 1/2 tsp vanilla essence 225 g flour 1 tsp baking powder 1 egg 1 tin crushed pineapple 1/2 cup sugar 1 cup water 2 tsp cornflour 2 tsp custard powder whipped cream chocolate flakes Cream butter and first measure of sugar, add essence and egg then flour and baking powder. Press into a swiss roll tin or a baking dish and bake at 150 deg Celsius for 30 minutes. Put pineapple, second measure of sugar, and water in a pot and boil slowly. Thicken with 2 tsp cornflour and 2 tsp custard powder previously mixed with a little water. Spread topping onto a cool base. Put whipped cream over the custard and sprinkle chocolate flakes on top. I have acquired this recipe from one of my kindy Mums I used to hang around with. One of the family's long time favourites. | Mum | 79

81: Sour Cream Lemon Cake | Ingredients: 250 g softened butter 2 cups sugar 6 lightly beaten large eggs 4 tsp finely grated lemon rind 2 cups flour 2 teaspoons baking powder 1 cup light sour cream juice of 1 lemon 1/4 cup sugar Preparation: Cream butter and sugar until light and fluffy. Add the eggs and lemon rind, blend well. Fold in flour and baking powder alternately with sour cream. Mix gently until smooth and pour into well greased 20 cm spring-bottom round tin. Bake 160 deg C for 60 minutes or until a skewer comes clean when tested. After baking leave cake in the tin for a few minutes, pour glaze over, leave for an additional few minutes then remove from pan. This makes a large cake. I use an ordinary 23 cm square tin. Everyone who has tried it loved it. | Grandma | 81

82: Toblerone Chocolate Cheesecake | Ingredients: 1 cup plain chocolate biscuit crumbs 1/3 cup butter melted 1 x 250g Philadelphia cream cheese, softened at room temperature 3 tsp gelatin dissolved in 1/2 cup boiling water 3/4 cup caster sugar 100g Toblerone swiss milk or dark chocolate, melted 1/2 cup cream Preparation: Mix biscuit crumbs and butter and press into the base of a 20cm springform pan. Chill. Beat the cream cheese with an electric mixer until soft. Add gelatin mixture, caster sugar, melted Toblerone chocolate and cream; blend until smooth. Pour onto crumb base and chill in refridgerator (2-3 hours or overnight). Garnish with chocolate shavings or strawberries. Tip: To melt Toblerone, break into pieces and melt in a heat proof bowl over simmering water. Alternatively, microwave on med/low for 3 minutes or until melted. I so love cheesecake, but this is my favourite :-) | Carlos | 82

85: To-Die-For Mango Cheesecake | Ingredients: 1 pkt wine biscuits 125g butter 1 tsp grated ground nutmeg 3 x 220g tubs cream cheese (use 2 x 250g & 1 x 125g, or you can use 3 x 250g) 1 cup caster sugar 3 eggs 1 tsp vanilla essence 2 mango, sliced 1 x 70g pkt chopped hazelnuts Preparation: Crush the biscuits into fine crumbs in a food processor. Melt the butter and add to the biscuit crumbs with the nutmeg. Pulse to mix well. Press the crumb mixture into a well-greased 20cm loose bottomed cake tin and chill well while preparing the filling. Rinse out the food processor and put in the cream cheese, sugar, eggs, and vanilla essence and process until smooth. Poor half this mixture into the prepared tin. Arrange the mango slices on top of the cream cheese mixture. Cover with remaining cream cheese mixture. Finely chop the hazelnuts and sprinkle on top of the cheesecake. Bake at 160 deg Celsius for 60 minutes. Turn the oven off and leave for a further 30 minutes. Chill in refrigerator overnight if possible. | Dad | 85

86: A collection of recipes from friends and family for Scott & Nickie's wedding ~ 12th February 2011 ~

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  • By: Nickie P.
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  • Title: Scott and Nickie's heirloom recipe book
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  • Published: about 7 years ago