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Alexandra's Recipe Book

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Alexandra's Recipe Book - Page Text Content

FC: Alexandra Storm McIntyre Hirst

1: Congratulations on your 21st Birthday 17.6.2014 Here is a recipe book made with love for you. Moi & Pete xx

2: Preparation Preheat oven to 220C (425F). Line one large baking tray with baking paper. In a food processor pulse your flour, baking powder, caster sugar & butter until it resembles fine bread crumbs. Tip the mixture into a large bowl & make a well in the middle & add the buttermilk. Stir the mixture as best you can. Tip the mixture out onto a lightly floured surface & gently knead until it comes together. Don’t worry if you leave a little of dry mixture behind. Using a floured rolling pin, roll out the dough until 3cm or just over1 inch thick. Using a 6.5cm round cutter, press out the scones by twisting at the same time & place the scones closely together on the prepared tray. Press any leftover dough together & repeat. Brush the scones with buttermilk for a lovely golden colour & bake for 12-15 minutes. Makes 10 x-large scones + one for the cook! | BUTTERMILK SCONES Ingredients 500 grams self-raising flour 2 tsp baking powder 1 Tbs caster sugar 100 gms chilled butter, chopped 300 ml buttermilk Extra buttermilk, for brushing Strawberry jam and whipped cream, to serve

4: CHEESE & CHIVE SCONES Ingredients 500g self-raising flour 2 teaspoons baking powder 100g grated matured cheddar cheese 100g butter 300ml buttermilk or water (or a combination of both) 2 tablespoons chopped chives (optional) Preparation Preheat oven to 220 degrees celsius and grease a baking tray. Mix flour, baking powder and butter in a food processor just until mixture resembles breadcrumbs. Stir in cheese and chives. Turn into a bowl and quickly stir in the milk, then turn dough onto a floured board and gently pat out to 3cm thick. Cut into rounds or squares and put close together on prepared tray. Brush tops with a little extra milk, or dust with flour. Bake for 12-15 minutes, then cool on a wire rack. Mum's Favourite xx

5: BLACK MUSSELS WITH CHORIZO, CHILLI, TOMATO & PEARL PASTA by Karen Martini Ingredients 100 ml olive oil 250 g hot chorizo sausage, finely chopped. Best if the chorizo has some age to it. 6 golden shallots, finely sliced, or diced 3 cloves garlic, finely sliced 3 small red chillies, finely sliced 1 bay leaf 2 pinches saffron threads 2 cups tomato sugo (passata) or crushed tomatoes 300g dried small pasta such as risoni or iranian couscous 300ml dry white wine 1.5 kg black mussels, scrubbed and beards removed 1/2 bunch flat leaf parsley chopped | Preparation Heat 1 tablespoon of olive oil in a large heavy-based saucepan over high heat. Fry chorizo for 6-8 minutes or until it begins to brown. Add golden shallots, garlic, chillies, bay leaf and saffron and cook, stirring occasionally, for 5 minutes. Pour in tomato sugo, stir, then simmer for 10 minutes. Remove from heat. Add the pasta to a saucepan of lightly salted boiling water. Stir and bring the water back to the boil, then cook for 5 minutes. Drain, then mix 2 tablespoons of the olive oil through the pasta. Cover and keep warm. Pour wine in to a large saucepan and add half the mussels. Cook covered, over high heat for 2-3 minutes or until mussels open. Remove mussels and discard any that have not opened. Repeat with remaining mussels. Remove top shells from half the mussels and reserve the cooking liquid. Add chorizo mixture, parsley, pasta and mussels to the cooking liquid and bring to a simmer over high heat. Drizzle over remaining olive oil and serve. Serves 4 (generously).

6: THE BEST OF BRITISH ! BREAD & BUTTER PUDDING Ingredients: 55g / 2 oz soft butter 10 slices soft white bread, cut diagonally across or any of the other breads mentioned above 55g / 2 oz golden raisins/sultanas tsp freshly grated nutmeg tsp cinnamon 350 ml / 12 fl oz milk 50 ml / 2 fl oz double / heavy cream 2 large free range eggs 25g / 1 oz white sugar 1 tsp vanilla extract or paste | Preparation: Serves 4 Heat the oven 180C/355F/Gas 4. Grease a 2 pint/1 litre pie dish with a little of the butter. Spread each of the bread triangles with butter. Cover the base of the pie dish with overlapping triangles of bread, butter side up. Sprinkle half the golden raisins/sultanas evenly over the bread, then lightly sprinkle with a little nutmeg and cinnamon. Repeat this layer one more time or until the dish is filled, finishing with the raisins on top. In a saucepan gently heat the milk and cream - do not boil. In a large baking bowl beat the eggs with 3/4 sugar and the vanilla extract until light and airy and pale in colour. Pour the warm milk over the eggs and continue beating until all the milk is added. Pour the egg mixture slowly and evenly over the bread until all the liquid is added. Gently press the surface with your hand to push the bread into the liquid. Sprinkle the remaining sugar over the surface then leave to one side for 30 mins. Bake the pudding in the hot oven for 40 - 45 mins, until the surface is golden brown and the pudding well risen and the egg is set. Serve hot.

7: Perfect love sometimes does not come until the first grandchild. ~Welsh Proverb

8: P ORTUGUESE CHICKEN LIVERS (FIGADOS dEGALINHA) Portuguese Chicken livers, or Figados de Galinha, are a classic traditional Portuguese dish. Our variation of Figados de Galinha have a very unique and rich flavor along with a spicy kick with the combination of Portuguese spices and ingredients like piri piri and paprika. They just need to be sauteed and are very simple and easy to make. | Ingredients: 1 pound chicken livers 1 tablespoon paprika 1 tablespoon piri piri sauce 2 onions minced 1 tablespoon garlic powder Salt and Pepper to taste 1/2 cup olive oil Preparation 1) Wash and clean the livers. 2) Place the paprika, garlic powder, piri piri, and salt and pepper to taste in a plastic bag and shake it together to marinate the livers. 3) In a frying pan, saute the livers and minced onions in the olive oil until they are well browned, about 5 to 6 minutes. 4) Serve.

9: MACARONI CHEESE WITH BACON Ingredients: 8 ounces elbow macaroni, about 2 cups dry 3 tablespoons butter 4 green onions, thinly sliced dash garlic powder 1/4 cup all-purpose flour 2 1/2 cups milk salt and freshly ground black pepper, to taste 6 slices bacon, cooked, drained, crumbled 2 cups (8 ounces) sharp Cheddar cheese, divided Topping 1 cup soft bread crumbs 1 1/2 to 2 tablespoons butter, melted Preparation: Cook macaroni following package directions. Drain in a colander, rinse with hot water, and set aside. Heat oven to 350. Lightly grease a 2 1/2-quart baking dish. In a medium saucepan over medium heat, melt butter. Add the green onions and garlic powder. Cook, stirring, for about 1 minute. Add the flour and stir until well blended and smooth. Add the milk and cook, stirring, until thickened. Stir in salt and pepper, to taste. Remove 1/2 cup of the cheese and set aside. Stir the remaining 1 1/2 cups of cheese into the sauce and continue cooking until cheese is melted. Combine the cheese sauce with the drained macaroni and spoon into the prepared baking dish. Sprinkle bacon evenly over the casserole and top with the reserved 1/2 cup of cheese. Toss bread crumbs with 1 1/2 to 2 tablespoons of melted butter and sprinkle over the casserole. Bake for 25 to 30 minutes, until lightly browned and bubbly. Serves 4 to 6.

12: PEPPERMINT MERINGUE LAYERED CAKE (Not for anyone even THINKING about going on a diet!) Ingredients Meringue layers: 1 cup powdered sugar 1/3 cup superfine sugar Pinch of salt 3 large egg whites, room temperature 1/2 teaspoon cream of tartar 1/2 teaspoon vanilla extract 1/4 teaspoon peppermint extract Peppermint Syrup: 1/2 cup water 1/2 cup sugar 1 tablespoon peppermints | CAKE 1/2 cup all purpose flour 1/4 cup natural unsweetened cocoa powder 1/2 teaspoon baking powder Pinch of salt 2 large eggs 2 large egg yolks 1/2 cup sugar 1/2 slices vanilla extract

13: r | Buttercream: 1 3/4 cups heavy whipping cream 1 cup (2 sticks) unsalted butter, cut into 8 pieces 3 tablespoons light corn syrup 1 1/2 pounds bittersweet chocolate (do not exceed 61% cacao), chopped 1 teaspoon vanilla extract Pinch of salt Thin chocolate-covered mint wafers, cut into small triangles (for garnish) Fresh raspberries (for garnish) Fresh mint leaves (for garnish) Preparation View Step-by-Step Directions Meringue Layers : Position rack in centre of oven and preheat to 175F. Using pencil, trace two 12x4-inch rectangles on sheet of parchment paper; turn parchment over (rectangles will show through) and place on large rimmed baking sheet. Trace one 12x4-inch rectangle on second sheet of parchment paper; turn parchment over and place on second rimmed baking sheet. Sift powdered sugar, superfine sugar, and salt into medium bowl. Combine egg whites and cream of tartar in large bowl of heavy-duty stand mixer fitted with wire whisk; beat on medium-low speed until frothy. Increase speed to medium-high and beat until soft peaks form. Increase speed to high; gradually add sugar mixture and beat until stiff and glossy peaks form, about 3 minutes. Beat in vanilla and peppermint extracts. Divide meringue equally among prepared rectangles on parchment (about 1 1/3 cups for each); spread meringue evenly within traced lines. Bake meringues until dry and crisp but not browned, about 3 hours. Turn off oven and let meringues cool completely in oven. Carefully remove meringue rectangles from parchment. DO AHEAD Meringues can be made 1 week ahead. Store in single layer in airtight container at room temperature.

14: CHUCKEN BALMORAL Ingredients Twa chucken fillets Four tae six rashers o bacon hunner an fifty grams o haggis chapped up Method 1. Pre hear yer oven tae 200 C/400 F/ Gas 6 2. Cut alang the side o yer chuckens breist tae mak a pooch, dinna cut aa the wye alang leave aboot twa cintimeters at the en. 3. Shiv the haggis intil the chuckens briest 4. Hap-waarm yer chucken in twa tae three sheaves o bacon. 5. Keuk in ower the oven tae aboot twintyfive tae thirty meenits ontil the chucken is nae langer pink an free o bleed (if yi wint yer chucken sappy pit a wee foil jaicket aroon aboot it). 6. Sairve wee neeps an tatties, poor yer fusky sauce over the heid o the chucken. | FUSKY SAUCE Ingredients Twa hunner an fifty mls o chucken stock Hunner ml dooble ream Twinty grams o butter Twa table speens o fusky Een table speen o Djion mustard Method 1. Kirn yer chucken stock an fusky in ower a pan an tak it tae a byle - reducing yer amunt tae haaf. 2. Doosht in ower yer mustard an ream - hud gan wi the steerin 3. Pit in butter tae thicken the sauce, ready tae droon yer chucken wi.

15: BILTONG Ingredients 2,5 kg (5.5 pounds) lean meat (venison, beef or ostrich) 60 ml (1/4 cup) coriander seeds 60 ml (1/4 cup) salt 15 ml (1 tablespoon) milled black pepper Preparation Cut the meat into strips about 2 cm x 3 cm (3/4-inch x 1 1/4-inches). Roast the coriander seeds in a dry frying pan to bring out the flavour. Crush lightly with a pestle and mortar and mix with the salt and pepper. Sprinkle a little into a glass dish, top with a layer of meat strips, and season once more. Continue this way until meat and seasoning are used up. Refrigerate for a day, mixing every couple of hours so that the meat flavours evenly. Hang up to dry in a suitable spot (high in the garage rafters or behind the fridge where there is some movement of air). Straightened paper clips make handy fasteners! Drying time is about 5 days, depending on the weather, and whether you prefer your biltong crisp or slightly moist

16: For the Rooibos smoked pork 4.5 lbs pork shoulder 2 garlic cloves, minced 1 tablespoon sweet soy sauce 2 tablespoons soy sauce 2 teaspoons Rooibos tea 1 teaspoon ground ginger 3 tablespoons Rooibos tea For the Plum grapefruit salsa 1 Jalapeño pepper 1 red chilli pepper, such as a Fresno pepper 1/3 cup water 2 grapefruits, peeled and cut into roughly 1-inch cubes 2 plums, pitted and cut into roughly 1-inch cubes 2 tablespoons chopped cilantro 1 tablespoon grapefruit zest 1/4 teaspoon cayenne pepper 1/2 teaspoon salt All the Taco fixin's Shredded Cabbage (optional) Grated Cheese (optional) Flour or Corn Tortillas, taco-sized Method Begin by smoking the pork. In a large bowl, mix together the garlic cloves, soy sauce, sweet soy sauce, salt, and 2 teaspoons of the rooibos tea until well blended. | MICHAELA'S ROOIBOS-SMOKED PORK TACOS WITH PLUM GRAPEFRUIT SALSA

17: Method Cut the pork shoulder into 2 evenly sized pieces and then cut several holes into the flesh, about 2-3 inches deep. Rub the marinade into the pork, making sure to cover the holes. Cover the bowl and place in the refrigerator to marinate for one hour. Preheat the oven to 350F. Line a large roasting pan with tin foil and sprinkle the 3 tablespoons of rooibos tea on the bottom. Place a wire rack in the pan and then place a tin foil boat/bowl on top of it. Place the pork shoulder pieces in the bowl. Now seal the roasting pan with tin foil, pressing tightly around the edges. Place the pan in the oven and roast for three hours or until the internal temperature of the pork is at least 160F. While the pork shoulder is cooking, make the salsa. Remove and discard the seeds from the red chilli and the jalapeno peppers. Blend them in a food processor with the water until smooth, for around one minute. Pour into a medium sized bowl and add all of the other ingredients. Stir until the ingredients are evenly distributed. Cover and place in the refrigerator to infuse with flavour until the pork is finished. When the pork is done, allow it to cool for 30 minutes before cutting the meat away from the shoulder bone. Place the meat in a large bowl and "shred" it by pulling it apart with two forks in opposite directions. Toast the tortillas on a hot salted pan for 30 seconds on each side. Place as much of the pork as you'd like on the taco and any taco fixin's you'd like. Spoon the salsa over the taco and serve immediately. | What to drink with it A dram of Glenlivet 21 Year Old Scotch is the ultimate pair for this dish. The mesmerising sandalwood and pine notes imparted by the Virgin oak cask wood finish bring out the spicy, sweet and smokey flavour profile of this dish. Why this dish? This dish is a modern take on South African flavours that I grew up with and that are part of your heritage, my darling Alexandra. We love our meat, and Rooibos tea is a traditional African tea. A lot of Cape Dutch recipes include fruit as a compliment - they go great with pork, so this dish really speaks to all my favourite things! And by pairing it with a Glenlivet, which is the Scotch that was sold in the family shop in Tomintoul, you’ll have the best of Africa and Scotland in this dish.

18: Uncle Grant and Auntie Clare's Potato and Goat's Cheese GNOCCHI WITH SPINACH & SAGE BUTTER 6 sebago potatoes 1 egg 70g crumbed goat's cheese (merideth) finely grated parmesan 70g plain flour pinch of salt ground white pepper pinch of nutmeg handful of baby spinach sage 60g butter juice of half lemon good dose of luv | Scrub potatoes (while sipping down your first Bombay Saphire and tonic, tall glass, finely slice cucumber and grapefruit) and bake for one hour in moderate oven. Halve potatoes, scoop flesh out and mash, discarding skins. Washing down your second g'n't, combine egg, cheese, flour, salt, nutmeg and potato and knead well. On a large wooden board sprinkled with flour, divide mixture into flour and roll each into a 2cm-wide sausage. Cut into 2cm sections to create square 'pillows'. Bring pot of water to boil, add gnocchi for 5 minutes, then reduce heat to a simmer. Time enough to scull a cheeky little second g'n't (or was that third, I won't tell if you don't!!) while waiting for gnocchi float to the surface, leave for 1 minute, then place in a bowl of iced water. Drain and blot. In a large non-stick pan on a medium heat, add a little vegetable oil and fry gnocchi gently. Do not turn unit golden brown on underside. Transfer to serving plates. Wilt spinach in same oil and add to gnocchi. Open the Geelong chardie and pour yourself a generous glass! Clean pan and cook butter on high heat unit golden brown. Add lemon juice and pour over gnocchi. Add goat's cheese for garnish and serve immediately. Serves 4 Wine match: By Farr/Farr Rising Geelong Chardonnay Cheers, Grant and Clare

19: CHICKEN PAPRIKA 60ml olive oil 400g button mushrooms, thinly sliced 6 chicken breast fillets, cut thinly 1 large red pepper, thinly sliced 1 onion, cut into wedges 2 cloves garlic, crushed 1T paprika 1t fresh marjoram / 2ml dried (can never find) 2t plain flour 1/2 cup hot chicken stock 1/2 cup sour cream 1T lemon juice Salt and freshly ground black pepper Chopped flat leaf parsley, to garnish | This is my favourite favourite recipe that was my grannies who I adored and I use this all the time and everyone always loves it, and I hope you haven't got it already. Lots of Love Alison | I like lots sauce so I double up on the sauce ingredients and it's perfect. If doing lots people I do whole cooked chicken shredded plus half chicken and quadruple sauce (like 4 large red peppers and 2x250ml tubs sour cream etc!! Perfect) Sauté the mushrooms in oil (or lots butter ) , season and put to side. Stir fry chicken without browning it , season and add to the mushrooms. Add remaining oil to pan and stir fry the red pepper and onion until lightly coloured. Add the garlic, paprika and marjoram and cook for a further minute. Sprinkle with the flour and stir to coat. Stir in the chicken stock, cover and simmer for 5 minutes. I quickly add the sour cream and lemon juice and stir it all then transfer HALF this mushroom/onion mix to your blender and process until smooth. Return it back to the pan and add. The mushrooms back plus the chicken - reheat gently. Tastes best with fresh tagliatelle with lots of butter mixed in, and the paprika chicken piled on top. Serve garnished with the parsley.

20: PREPARATION FOR COOKING MEAT CURRY FRISHLY No 1. Cuting piece of meat and good wash with fresh water, after keep on plate. No 2 Mixing with meat provably some salt, Cuting piece of onions, 2 or 3 tablespoonful curry powder and 4 ozs oil or butter or ghee. Nearly 20 minutes good mixing all. No 3 Put a pan on the oven fire. When in hot that pan please give some pieces of onions. When come to fry after give mixing meat on that oven pan. Nearly eaveroy 5 or 10 minutes good moving with big spoon. When come to dry then give 1/4 gallon hot water. Again and again good moving with big spoon. After come to dry then give 1 gallon hot water. When come to dry please taking off that meat pan. | The Deck Serang used to curry chicken for us when we were in port sometimes and it was to die for. Of course I asked him for the recipe and this is how he gave it to me.

21: No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present and the wisdom of cookbook writers.” Laurie Colwin

22: NASI GORENG 2 cups long-grain rice, rinsed 2 1/2 tablespoons kecap manis 1 tablespoon Yeo's Dark Soy Sauce 1 tablespoon sweet chilli sauce 1/4 cup peanut oil 4 eggs, lightly beaten 1 brown onion, thinly sliced 1 teaspoon sambal olek (see note) 3 garlic cloves, finely chopped 1 teaspoon shrimp paste 1 carrot, peeled, finely chopped 1 small chicken breast fillet, chopped 300g green prawns, peeled, deveined, roughly chopped 3 green onions, thinly sliced 1/4 small Chinese cabbage, finely shredded 1/4 cup fried shallots thinly sliced red chillies, to serve | Cook rice following absorption method on packet until just tender. Drain. Transfer to a baking tray. Fluff rice with a fork. Cool to room temperature. Cover and refrigerate for 2 hours or until cold Combine kecap manis, soy sauce and sweet chilli sauce in a jug. Set aside. Heat a wok over high heat until hot. Add 1 teaspoon oil and swirl to coat. Add one-quarter of beaten egg and swirl to form a thin omelette. Cook for 30 seconds or until egg sets. Slide onto a board. Repeat with oil and egg, in 3 batches, to make 4 omelettes. Roll up omelettes and thinly slice crossways. Heat remaining 2 tablespoons oil in wok over high heat. Add brown onion, sambal olek, garlic, shrimp paste and carrot. Stir-fry for 1 minute or until aromatic. Add chicken. Stir-fry for 1 to 2 minutes or until sealed. Add prawns. Stir-fry for 2 minutes or until prawns turn pink. Add rice, soy mixture, green onions and cabbage. Stir-fry for 3 to 4 minutes or until rice is heated through. Toss through half the sliced omelette. Spoon nasi goreng onto serving plates. Top with remaining sliced omelette. Sprinkle with fried shallots. Serve with sliced chillies. Lots of love from the Meltons

23: For the syrup 300 ml sugar 15 ml butter 200 ml water 5 ml vanilla extract 2 ml salt 50 ml brandy | This recipe is a very old Cape recipe, my mom always made it and it never fails to hit the spot! CAPE DUTCH BRANDY TART For the tart 250 grams dates (stoned and finely chopped) 5 ml bicarbonate of soda 250 ml boiling water 125 grams butter 100 grams sugar 2 eggs (beaten) 240 grams cake flour 5 ml baking powder 2 ml salt 250 ml walnuts (or pecan nuts - chopped) | Method 1.Preheat oven to 180 C 2.Divide chopped dates into 2 portions 3.Add bicarbonate of soda and boiling water to 1 portion, mix well and leave to cool 4.Cream butter and sugar then beat in eggs 5.Sift flour, baking powder and salt over mixture and fold in 6.Add dry portions of dates and walnuts, blending well 7.Stir in bicarbonate of soda mixture, blend thoroughly and turn batter out into a large baking dish 8.Bake for 40 minutes or until firm. For the syrup: 1.Heat sugar, butter and water for 5 minutes 2.Remove from stove and stir in vanilla extract, salt and brandy 3.Pour sauce over pudding as soon as it comes out of the oven Serve hot or cold with whipped cream or vanilla ice-cream. ENJOY!

24: Hi Alexandra: I was so blessed and grateful that I was a part of your childhood and growing up. You are like a daughter to me. You will be in my heart forever. Wishing you all the best, may all your dreams come to reality..I love you and I miss you. Happy birthday. Hugs and kisses. Jackie | How will I ever forget such an adorable and smart like you sweetie! Still remember this photo? This was your 5th birthday and I baked a Koala Bear Cake for you:-) Happy birthday Alexandra!!!

25: Dear Alexandra Do you remember many fantastic family junk trips in HK? here is a recipe from those days! You will have many happy memories eating them! | MARS BARS SLICE 270g (4 big) Mars bars, cut into small pieces 150g marshmallows 90g butter 6 cups rice bubbles (1box) 1. Grease a large slice tin with butter or cooking oil spray. 2. Over low heat, melt the Mars bars (cut into small pieces) and butter in a saucepan until it is a smooth consistency. Remove from the heat. 3. Add the rice bubbles to the Mars bar mix, combine well. This is hard work. :) 4. Spoon mixture into prepared tin and chill in the fridge for an hour until firm. 5. When firm, cut slice into squares and keep in an airtight container.

26: SPICEY PRAWN & SALMON IN COCONUT BROTH 2 tbs sunflower oil 2 tbs laksa paste 375ml light evaporated milk 5 tsp Queen Natural Coconut Essence 1/2 cup chicken stock 1 tbs brown sugar 4 kaffir lime leaves 4 x 125g salmon fillets 400g cooked prawns, peeled, devained with tails intact 2 tbs lime juice 2 tbs fish sauce | Method Step 1 Heat 1 tbs oil in wok or large deep frypan over medium-high heat. Add laksa paste and stir for 20 seconds. Step 2 Add light evaporated milk, stock, lime leaves and sugar. Simmer for 3 minutes. Step 3 Add Queen Coconut Essence and simmer for a further 2 minutes. Step 4 Meanwhile, heat remaining oil in non stick frypan over medium-high heat. Season fish. Fry for 1/2 minutes each side until cooked but still pink in the centre. set aside. Step 5 Add prawns to pan and heat through for 1 minute. Step 6 Add juice and sauce to broth and remove from heat. Step 7 Divide seafood and snow peas into shallow bowls, pour over broth and garnish with coriander | Happy 21st Birthday Alexandra, Christmas time will always have a very special place in our hearts. Wonderful times and heaps of fun. Love and hugs gorgeous girl Pete and Jules xoxox

27: "Our deepest fear is not that we are inadequate. Our deepest fear is that we are powerful beyond measure. It is our light, not our darkness that most frightens us. We ask ourselves, Who am I to be brilliant, gorgeous, talented, fabulous? Actually, who are you not to be? You are a child of God. Your playing small does not serve the world. There is nothing enlightened about shrinking so that other people won't feel insecure around you. We are all meant to shine, as children do. We were born to make manifest the glory of God that is within us. It's not just in some of us; it's in everyone. And as we let our own light shine, we unconsciously give other people permission to do the same. As we are liberated from our own fear, our presence automatically liberates others.” Marianne Williamson : A Return to Love 1992 | WHITE CHOCOLATE AND RASPBERRY MOUSSE 150 grams white couverture chocolate 150 ml puring cream,lightly whipped 4 eggs, separated 250 gm raspberries, lightly crushed , plus extra raspberries, to serve Melt the white chocolate in a heatproof bowl over a saucepan of simmering water, making sure that the water does not touch the bowl. Cool slightly, then stir in the cream. Stir the yolks into the chocolate mixture and mix well. Whisk the egg whites until stiff peaks form. Fold a third of the egg whites into the chocolate mixture to loosen it. Fold the remaining egg white until just combined. Fold in the raspberries, then divide among 300ml capacity glasses or small serving bowls. refrigerate for at least 4 hours. Decorate with extra raspberries to serve.

28: Green Bean Salad with Spicy Thai Dressing Serves 6 Ingredients 2 garlic cloves 1 small red chilli, roughly chopped 11/2 tablespoons dried shrimp Grated zest of 2 limes 1 tabs brown sugar 2 tabs rice vinegar 1 tabs peanut oil 1 tab light soy sauce 400g thin green beans, blanched 1/3 cup roasted peanuts Method Place the garlic, chilli, dried shrimp and lime zest in a mortar and pestle (or stick blender if lazy) and crush to form a paste. Stir in the lime juice, sugar, vinegar oil and soy. Pour into a bowl with the beans and peanuts and toss to combine.

29: Just blinked and you are all grown-up, Alexandra. Really missed not being there and getting to know you more, but your parents disappeared to the other side of the world in 1992. The only advice I can offer you is, to make the most of any and all opportunities that come your way, and try not to squander the one thing in life that is limited – time. Our recipe for you is one of my mum’s which I make all the time and is very quick. JAM TO SUIT ALL TASTES Use any fruit (especially those that are high in natural pectin such as blackcurrants); same weight fruit as preserving sugar. Mash up well until the sugar is dissolved. Do not cook. Bottle and then freeze. When you need a taste of summer it is there. Enjoy. We wish you a very happy 21st birthday, Alexandra, and hope you have a long, successful and joyful future. Love – Stephen, Mei, Andrew, Colette & Darcy

30: ROASTED BUTTERNUT SQUASH WITH BURNT AUBERGINE & POMEGANATE MOLASSESRoasted (Recipe from Ottolenghi, The Cookbook) 1 large butternut squash 2 tbsp olive oil 1 tbsp green, unsalted pumpkin seeds 1 tbsp sunflower seeds 1 tbsp black sesame seeds (1 tsp nigella seeds) 10g sliced almonds basil leaves, to serve sea salt, freshly ground black pepper Sauce 1 medium aubergine 150g (I used less, about 100g) Greek yoghurt (I used plain Organic yoghurt) 2 tbsp olive oil 1 1/2 tbsp pomegranate molasses (I love this stuff!) 3 tbsp lemon juice 1 tbsp flat-leaf parsley, chopped (1 garlic clove, crushed) | I am currently in love with Mr Ottolenghi and this is my fave recipe at the moment. I hope you love it too Alexandra xxxxxx

31: Preheat oven to 220C. Trim the top and the bottom of the pumpkin and cut in half lengthways. Scoop out the seeds and cut each half into 3cm wedges. Cut each wedge into pieces about 5-7cm long. Place the pumpkin wedges on a roasting tray lined with baking paper, brush each wedge with olive oil and sprinkle with sea salt and black pepper. Roast for 30 minutes or until they feel just tender. Remove from the oven and let cool. Reduce the oven temperature to 180C. Mix together all seeds and almonds and scatter on a roasting tray. Toast for 5-8 minutes or until slightly brown and fragrant (be careful not to burn them!) For the sauce, place the aubergine under a very hot grill for about 30minutes or until the skin has clearly cracked and the aubergine feels heavy and soft. Remove from the oven, make a long cut through the aubergine and scoop out the flesh. Leave the flesh to drain in a colander for a few minutes, then chop the aubergine flesh roughly. In a bowl, mix together the parsley, lemon juice, pomegranate molasses, aubergine and the yoghurt. Season with extra salt and pepper if you wish (I didn't have to). Place the butternut on a serving plate, sprinkle with the seed mix and serve with the aubergine sauce.

32: DATE & GINGER SLICE Hayley Vette Ingredients 125 grams butter cup sugar 1 cup dates, diced 120 grams glazed ginger 3 cups crushed cornflakes 1 block Cadbury cooking chocolate Method 1.Cook dates, ginger, sugar and butter until dates are soft and sugar combined 2.Add crushed cornflakes. Press into an 11” x 7” tin. 3.Ice with chocolate (melted) 4.Refrigerate until set. 5.Dig in. | To My Dearest RaRa, Happy 21st Birthday!!! I hope you had the most wonderful day, that all your wishes came true and of course that you were spoilt rotten. I have chosen this date and ginger slice to be included in your cookbook as it is a recipe I always make at Christmas. Every year, without fault, I am reminded of our late night December sleepovers, where we would watch movies, tuck into some Chrissy treats and eventually, at around 2am, decide to lie beneath a fairy-lit Christmas tree. We would remain there for hours enjoying the twinkling lights, giggling over boys, discussing high school politics and imagining what the future had in store for us. And of course, who could forget the time a pine needle ended up lodged in your throat causing a rather loud coughing fit, followed by an equally noisy laughing fit. Anyway, when you whip up this date and ginger slice I hope it can remind you, the same way it reminds me, of our girlie sleepovers and the fun times we used to have lying under a Christmas tree in the early hours of the morning. Love you long time, Vet Vet

33: This is one of my favourites, as it has chocolate in it and is easy to make! CHOCOLATE SLICE WITH CHERRIES &PISTACHIOS 350 gm of of dark good eating chocolate 3/4 cup of sweetened condensed milk 2 tsps of vanilla extract 1/4 cup of icing sugar I cup of glace cherries, roughly chopped 3/4 cup of shelled (obviously) pistachios Put chocolate and condensed milk in a large microwave bowl Cook on high power for approximately 2 minutes, stirring every 30 seconds, until smooth. Mix in the vanilla, icing sugar, cherries and pistachios. The mixture will be very thick. Press into a small loaf pan lined with plastic wrap. Chill until set and then store in a cool place. Cut into slices and serve, they are nice to have after dinner, or anytime really! Happy 21st Birthday Alexandra!! With loads of love from the Denhams XX

34: LOLLY CAKE Alexandra, Happy 21st Beautiful Girl! My recipe for you definitely had to involve candy, so I thought lolly cake was entirely appropriate. It’s ideal for us domestic goddesses; it’s quick, it doesn’t involve the oven, and it’s perfect for a naughty midnight snack ;) All my love, hugs and kisses, Holly xx | Ingredients: 125 grams of butter cup of sweetened condensed milk 180g of fruit puffs or marshmallows [cut into small pieces] 250g of malt biscuits [crushed] Desiccated coconut Method: 1.Melt butter in medium heat saucepan. Stir in sweetened condensed milk. 2.Remove from heat and cool slightly. 3.Stir in fruit puffs/marshmallows and crushed malt biscuits. 4.Turn out mixture onto a sheet of baking paper and shape into a log. Then roll the log in coconut and wrap it in the baking paper. 5.Refrigerate for about 4 hours or until firm. Cut into slices for serving. Store in Refrigerator.

35: "To expect the unexpected shows a thoroughly modern intellect" Oscar Wilde | Alexandra, don’t just assume because I am Indian that I would provide you with a spicy authentic curry recipe. Instead I have provided you with instructions to create a deliciously, mouth watering Chocolate Brownie. I remember the day I first met you during our history class in year 10 with the notorious Miss Hotchins. We have some interesting memories together, with most memorable ones occurring on the MFAC music tours and the UK Sports Tour and well, these need no explaining. I hope you have a wonderful 21st Birthday, enjoy the moment and have a drink or10! Love, Erica Fowler | CHOCOLATE BROWNIE Methods: Preheat your oven to 180C/350F/gas 4. Line a 24cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and chocolate and mix until smooth. Add cherries and nuts, if you’re using them, and stir together. In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency. Pour your brownie mix into the baking tray, and place in the over for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springing on the outside but gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crme fraiche mixed with some orange zest.

36: LAMB TAGINE A Norman family favourite! So lovely to come home to on cold, wintry nights (or on lonely Tasmanian treks!!) Whilst it is quite labour intensive, there is a lot left over to freeze for nights when you don’t feel like cooking. | Ingredients o1.5kg shoulder lamb, diced o1 large Spanish onion, grated o2 garlic cloves, crushed o1 bunch coriander leaves, chopped o1 cinnamon quill o1tsp ground cumin o1 tsp ground ginger o1 tsp paprika o6 tbsp olive oil o1 tsp salt o1 large piece orange peel o1 x 800g can chopped tomatoes o2 tbsp tomato paste o11/2 cups beef stock o1 bay leaf o2 tbsp honey o1 can chickpeas, drained Method 1.Combine the lamb, onion, garlic, coriander, spices, oil and salt in a bowl. Cover and refrigerate overnight. 2.Preheat the oven to 160c. Heat a non-stick frypan, add the lamb in batches and cook until lightly browned all over. As the meat is cooked, place it in a tagine or casserole dish. Add the orange peel. 3.Drain the tomatoes, reserving the juice, then set the tomatoes aside. Combine the juice with the tomato paste, then add to the meat along with the stock and bay leaf. Cover and cook in oven for 11/2 hours. 4.Use a slotted spoon to transfer the meat to a plate. Place the dish over a high heat. Add the diced tomatoes and reduce for 2 minutes, then add the honey and chickpeas. Cook, stirring, for 1-2 minutes. Serve with cous cous and steamed veggies.

37: Ingredients -3 cups [450g] self-raising flour -1 cup [250ml] lemonade -50g white chocolate, finely chopped -300ml pure [thin] cream -Whipped thickened cream, and icing sugar to serve. Method 1.Preheat the oven to 190®C and line a baking tray with baking paper. 2.Sift the flour into a large bowl with a pinch of salt. With a fork, stir in the lemonade, white chocolate and 1 cup of cream. 3.Then knead with your hands to just bring the mixture together in a smooth dough – don’t overwork or the scones will be tough. 4.Place the dough on a floured bench and roll out to a 2.5cm thickness with a floured rolling pin. 5.Make the scones using a 5cm cutter, bringing trimmings together to cut more scones. 6.Place on the tray, brush with the remaining cream and bake for 12minutes, or until risen and golden. Cool on a wire rack. 7.When ready to serve, dust scones with icing sugar, then split and serve with whipped cream and your favourite jam. Enjoy! | WHITE CHOCOLATE SCONES A little something that is as sweet and scrumptious as our dear Alexandra. You are such a beautiful girl and I am thankful for all the wonderful adventures we have had and cherish every memory; with many more to come!

38: METHOD Melt butter. Cook onion and garlic till soft. Deglaze pan with vermouth. Add fish sauce, chilli sauce, and cream. Boil then simmer till reduced by half. Add crab. Keep Warm. Add cooked fettuccine and herbs and toss over med heat for 1-2 mins. | CRAB FETTUCINE INGREDIENTS 15g butter 1 onion 2 cloves garlic 200ml vermouth 40 ml fish sauce 20-40 ml sweet chili sauce 1 bottle cream Box crabmeat Basil/coriander Fettuccine

39: Chef’s note: Alexandra, I chose this recipe because you, me and red curry go way back. From regular Monday night dinner dates at our favourite Thai place at The Ville, to teaching you how to make one yourself at the start of this year, red curry clearly has a special place in both our hearts. As you can see, I modified the recipe slightly to suit your tastes. I hope you enjoy. Love you long time Alexandria-Storm and I wish you the happiest 21st birthday xxx | THAI RED CURRY CHICKEN Serves 4 Prep: 5 mins Cook: 20 mins Ingredients: 4 tbsp AYAM Thai Red Curry Paste 1 can AYAM Light Coconut Cream 500g chicken, diced 1 can of bamboo shoots 1 brown onion/spring onion (or both ) NO broccoli NO carrot Enough capsicum to feed a small village 2 kaffir lime leaves, finely chopped 2-3 basil leaves Steamed rice, to serve Method: In a saucepan, combine Light Coconut Cream with water and warm up. Add Red Curry Paste, stir and simmer for 5 minutes. Add chicken and cook until sealed. Add vegetables and cook until soft and until the chicken is cooked. Serve hot with steamed rice, and sprinkle finely chopped kaffir lime leaves and basil leaves.

40: My dearest Alexandra, wishing you the happiest 21st! I am including this recipe for the family dinners that we had in the pussy parlour! Thank you for being an incredible friend, you are stunning both on the inside and out!I have had an absolute ball living with you this year and creating many of the new memories! I am looking forward to the many more adventures we have to look forward to! Love you always Bec xxx | GARLIC & ROSEMARY LAMB Ingredients 1.6kg leg of lamb 3 garlic cloves, halved 2 tablespoons fresh rosemary leaves 60ml (1/4 cup) olive oil 1kg chat (small coliban) potatoes, halved 300g (2 cups) frozen baby peas 20g butter 2 tablespoons shredded fresh mint. Wine gravy 2 tablespoons plain flour 375ml (1 cups) chicken stock 25ml (1/3 cup) dry white wine Method Step 1Preheat oven to 200C. Cut six slits, 2cm deep and 2cm long, into the lamb. Press one piece of garlic into each slit. Place the lamb in a large roasting pan. Sprinkle evenly with rosemary and drizzle over 1 tablespoon of oil. Season with salt and pepper. Roast in oven For 15 minutes Step 2Remove from oven and place the potato, in a single layer, around the lamb. Drizzle the remaining oil over the potato. Season with salt and pepper. Roast in oven for a further 1 hour for medium or until cooked to your liking. Step 3Meanwhile, cook peas in a saucepan of boiling water for 3-4 minutes or until just tender. Drain and return to pan. Add the butter and mint and toss to combine. Step 4Transfer the lamb to a plate and cover with foil. Set aside for 10 minutes to rest. Turn potato and roast in oven for a further 10 minutes or until crisp. Transfer to a bowl and cover to keep warm. Step 5To make the gravy, place the roasting pan over high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Gradually add the stock and wine, and cook, scraping the pan to dislodge any bits that have cooked onto the base, for 5-8 minutes or until the gravy thickens. Step 6Thickly slice the lamb across the grain. Serve with potato, peas and gravy.

41: This a recipe for Yorkshire Parkin (I come from Yorkshire), and my grandma would always make this for us and it’s absolutely delicious, especially on bonfire night. Probably my favourite cake! Love Jess | YORKSHIRE GINGER CAKE Ingredients: 8 oz/220g soft butter 4 oz/110g soft, dark brown sugar 2oz / 55g black treacle/molasses 7oz / 200g golden syrup/ corn syrup 5oz/ 120g medium oatmeal 7 oz/ 200g self raising flour 1 tsp baking powder 4 tsp ground ginger 2 tsp nutmeg 1 tsp mixed spice 2 large eggs, beaten 2 tbsp milk | Preparation: Heat the oven to 275F/140C/gas 1Grease an 8" x 8"/ 20cm x 20cm square cake tin. In a large heavy-based saucepan melt together the butter, sugar, treacle, golden syrup over a gentle heat. Do not allow the mixture to boil, you simply need to melt these together. In a large, spacious, baking bowl stir together all the dry ingredients. Gradually add the melted butter mixture stirring to coat all the dry ingredients and mix thoroughly. Gradually, beat in the eggs a few tablespoons at a time. Finally add the milk and again stir well. Pour the mixture into the prepared tin and cook for 112 hours until firm and set and a dark golden brown. Remove the parkin from the oven and leave to cool in the tin. Once cool store the Parkin in an airtight tin for a minimum of 3 days if you can resist eating it, you can even leave it up to a week before eating and the flavors really develop and the mixture softens even further and become moist and sticky. The Parkin will keep up to two weeks in an airtight container.

42: Directions Preheat oven to 350 degrees Dissolve stock cube in hot water Add remaining ingredients Knead dough until it forms a ball Roll dough until inch thick Cut into slices or bone shapes (you can borrow the bone shaped cookie cutter I bought your mum!) Place dough pieces on lightly greased cookie sheet (like the ones we get on special at Myers!!) Cook for 30 minutes | Dogs are not our whole life, but they make our lives whole.” Roger A. Caras

43: MOI'S HEALTHY DOG BISCUITS Ingredients 2 cups whole wheat flour (or plain flour or oats sometimes I add a bit of polenta for crunch!) 1 egg 1 tsp. Beef or chicken stock powder or 1 cube cup hot water | Optional Add ins Bacon or chicken broth, eggs, oats, biltong bits!!, wheat germ, shredded cheese, bacon bits

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  • By: Moira M.
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About This Mixbook

  • Title: Alexandra's Recipe Book
  • Recipes from family and friends
  • Tags: None
  • Published: over 5 years ago