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Grace's Bush Tucker Mixbook

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Grace's Bush Tucker Mixbook - Page Text Content

S: Australian Bush Delights

BC: This exotic bush tucker recipe book is filled with enriching Australian delights that will enchant your family and friends now and forever. As soon as you turn the first page you will be able to tell that the air is filled with magic. A brilliant new flavor!

FC: Australian Bush Tucker Delights Discover the delicacy of nature | By Grace Fermanis

1: Australian Bush Delights Discover the delicacy of nature By Grace Fermanis

2: My Notes

3: My Notes

4: My Notes

6: Exquisite everyday | Content Page | Native Nibbles | Luscious Lunch | Divine Dinner | Delightful Dessert | Page 7-18 | Page 19-26 | Page 27-35 | Page 37-47 | Page 49-59

9: Exquisite everyday

10: Basic Damper

11: Ingredients: 1. 250 g Self-raising flour 2. 1/2 teaspoon of salt 3. 25 g of unsalted butter (chilled and cubed) 4. 175 ml milk Method: 1. Mix the flour with the salt in a large bowl. 2. Add the butter and rub it at the tips of your fingers, until it resembles fine crumbs. | 3. Stir the mixture with a butter knife to mack a soft but not sticky dough.. golden. 7. Serve warm or at room temperature 8. Enjoy!

12: 4. Turn out onto a lightly floured work surface and shape into a soft, smooth ball. 5. Set the ball of dough onto a baking tray. Cut a deep cross in the dough then brush lightly with milk. 6. Bake at 180 degrees Celsius for 30 minutes until golden. 7. Serve warm or at room temperature 8. Enjoy!

14: Quandong Jam

15: Ingredients 1. 450 g Quandong fruit (fresh, slightly under ripe) 2. Two Lemons 3. 680 g sugar 4.1 cup of water | Method 1. Remove the skin and chop lemons, and slowly boil together with quandongs and water until pulpy. 2. Make sure the sugar is thoroughly dissolved before being brought to boiling point or the jam might crystallize. 3. After 10 minutes of a rolling boil, when ready pour into warmed, prepared jars and seal.

16: Café latte with wattle seed

17: Ingredients 1. 7g-10g (1-2 tablespoons) wattle seed ground 2. 200 mL milk | Method 1. Pack the espresso filter with ground wattle seeds. 2. Make to shots of espresso equaling 30ml-60ml depending on the required strength, place in glass. 3. Steam the 200ml of milk in a small jug. 4. When hot, froth the milk a little 5. Pour into glass the hot milk till nearly full, then spoon a small amount of foam onto the top.

18: Bush Tucker Muffins

19: Ingredients 1. 2 1/2 cups self-raising flour 2. 90 g butter 3. 1 cup caster sugar 4. 1 1/4 cups milk 5. 1 whole egg 6. 1 1/2 cups dried bush tomato 7. 1/2 cups ground wattle seed 8. 1 tablespoon ground lemon myrtle Method 1. Sift flour into large bowl and rub in butter. Stir in sugar, milk and eggs being careful not to over mix.

20: 2. Add bush tomatoes, wattle seed and lemon myrtle leaving a little to sprinkle on top. 3. Spoon mixture into muffin trays lined with muffin patty pans. 4. Place two or three bush tomatoes on top of each muffin and dust with wattle seed and lemon myrtle. 5. Bake in moderate oven at 180 degrees Celsius for 20 minutes. 6. Nosh up!

21: Native Nibbles

22: Lemon Myrtle tea

23: Ingredients 1. 5g (1 teaspoon) lemon myrtle sprinkle 2. 230ml (1 cup) boiling water) Method 1. Infuse the lemon myrtle sprinkle into the boiling water. 2. Allow to stand for 3-5 minutes depending on the preferred strength 3. Remove the lemon myrtle and serve with sugar if desired.

24: Native Australian honey and fig bidcuits

25: Ingredients 1. 3/4 cup Castor sugar 2. 125 g butter 3. 2 large eggs 4. 1/4 tsp ground Lemon myrtle 5. 1/2 cup honey-infused with lemon myrtle essential oil 6. 2 2/3 cups plain flour-sifted 7. 1 1/2 tsp baking powder 8. 3 tbs milk 9. 1 cup finely chopped dried figs 10. 1/2 cup desiccated coconut Method 1. Preheat oven to 180 degrees Celsius 2. Grease Baking trays

26: 3. Cream butter and sugar together until pale and fluffy. 4. Add eggs one at a time, ground lemon myrtle and lemon myrtle infused honey 5. Mix well. Sift in flour and baking powder together then add milk 6. Fold in figs and coconut 7. Drop spoonfuls into the tray, allowing room to spread. 8. Bake for 10 minutes 9. Remove from the oven and allow to cool on tray.

27: Lemon Myrtle biscuits

28: Ingredients 1. 250g sugar 2. 250g butter 3. 500g sifted self-raising flour 4. 4 eggs or 1/3 emu egg 5. 25g Lemon myrtle ground sifted Method 1. Cream together sugar and butter and butter add the eggs at a time, fold in and lemon myrtle until combined roll into small balls. 2. Flour fork and press slightly bake in moderate oven for 12-15 minutes. 3. Cool and store in an airtight container

29: Luscious Lunch

30: Green Salad with lemon myrtle dressing

31: Ingredients 1.Salad of choice 2. 2 egg yolks 3.1 tbs mustard 4. Splash white wine vinegar 5. Lemon Myrtle Syrup 6. Lemon Myrtle Oil | Method 1. Place all the above ingredients above (not including the actual salad) in the blender. 2. With the motor on- drizzle 300mls of oil until mixture emulsifies 3. Add lemon Myrtle syrup to taste and one drop of Lemon Myrtle oil. 4. Spoon onto salad

32: Rainbow Juice

33: Ingredients 1. 300g Dilly Bag rain forest fruits 2. 5 lemon myrtle leaves 3. 2 liters of water 4. 1 kg of sugar (white or raw) Method 1. Place all the ingredients in a pot and bring to boil 2. When boiling turn down the heat and leave for reduce by 1/3 on the pot 3. The syrup should resemble maple syrup consistency 4. Strain the syrup keep the fruit for slices and cakes freezers well 5. When finished bottle and refrigerate

34: Warrigal and Spinach Feta Pie

35: Ingredients 1. 3 tbs olive oil 2. 1 large onion, chopped 3. 1 bunch green onions, chopped 4. 2 cloves garlic, minced 5. 500g pounds of spinach, rinsed and chopped 6. 500g Warrigal green blanched and squeezed 7. 1/2 cup chopped fresh parsley 8. 2 eggs, lightly beaten 9. 1/2 cup ricotta cheese 10. 1 cup crumbed feta cheese 11. 8 sheets phyllo dough 12. 1/4 cup olive oil

36: Method 1. Preheat oven to 175 degrees Celsius 2. Lightly oil a 9x9 inch square baking pan 3. Heat 3 tbs olive oil in a large skillet over medium heat. Sauté onions, green onions and garlic until soft and lightly browned. Stir in spinach, warrigal greens and parsley and continue to sauté until spinach is limp, about 2 minutes. Remove from heat and set aside to cool. 4. In a medium bowl, mix together eggs, ricotta and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan and brush lightly with olive

37: oil. Lay another sheet of phyllo dough on top and brush lightly with olive oil. Repeat this process with two more sheets of phyllo dough. The sheets will overlap the pan. Spread spinach and cheese mixture and fold overhanging dough over filling. Brush with olive oil, then layer remaining four sheets of phyllo dough, brushing each lightly with olive oil. Tuck overhanging dough into pan to seal filling. 5. Bake in preheated oven to 30 to 40 minutes, until golden brown. 6. Cut into squares and serve while hot

39: Divine Dinner

40: Kangaroo Bitterballen

41: Ingredients 1. 250g butter 2. 200g kangaroo mince 3. 50g onion, finely chopped 4. 1 tbs wildfire spice 5. 1 tsp lemon juice 6. 1 spring parsley, finely chopped 7. 200g flour 8. 1/2 cup beef stock 9. 1/2 cup milk 10. 150g dried bread crumbs 11. 2 eggs, beaten with 1 tbs water 12. salt and freshly ground black pepper 13. 4 tbs bush tomato chutney 14. 500ml vegetable oil for deep frying

42: Method Heat 50g of butter in a frying pan and sauté the kangaroo mince and onions until browned. Drain the kangaroo mince in a colander, then place into a mixing bowl. To the kangaroo mince, add the salt, pepper, half the wildfire spice, lemon juice and parsley. 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 the milk. This is basically a volute, so continue to cook stirring constantly, until it begins to boil and thicken. Add the veil mixture to the beef

43: volute and stir to combine them thoroughly. Remove mixture from heat and allow to cool. Then chill for at least 3 hours in the refrigerator until solid. When mixture is solid, roll into bite sized balls. With the remaining red dessert dust, add to the breadcrumb mix. Then roll balls in the bread crumbs, then coat with egg and water mixture then back into bread crumbs again.

44: Lemon Myrtle Fish Cakes | Ingredients 1. 1 kg white fish fillets, minced 2. 1 egg 3. 120g Summerland dried olive dukkah (contains lemon myrtle) 4. 375ml Summerland Olive lemon myrtle infused olive oil 5. 100g Jasmine rice 6. 1/2 tbs Lemon Myrtle ground 7. 1/2 tbs Dorrigo pepper ground 8. 1/4 cup fresh young lemon myrtle leaves.

45: 9. 1 cup Summerland olive and Macadamia tepenade Method 1. Prepare fish cakes-blend fish minced with egg and dukkah, pat into cake size. Boil pot of 200ml water, add rice, leave lid on and cook on low heat for 15 minutes, at the same time heat olive oil and lemon myrtle, fry the fish cakes. 2. When rice is cooked stir through ground lemon myrtle and Dorrigo pepper 3. Serve fish cakes on a rice bed with fresh leaves as a garnish, leaving the center clear. Spoon olive oil and macadamia tepenade into the center.

46: Wallaby and Emu Terrine (600g)

47: Ingredients Group 1 1. 320g Wallaby mince 2. 0g bacon with fat roughly chopped Group 2 1. 1g finely diced onion 2. 1 garlic clove, crushed 3. 5ml brandy 4. 30ml cream 5. 6 native pepper corns, only crushed 6. 5ml lemon juice 7. 5ml orange juice 8. 1 beaten egg 9. 5g crushed bush tomato

48: Group 3 1. 150g Speck, smoked thinly sliced 2. 40g diagonally sliced Emu Cabana Method 1. Place Group 1 in food processor and blend-choice of smooth or chunky NOTE: Chill ingredients well before starting-do only a little bit a time chill between mincing operations-for best results and flavor 2. Add ingredients in Group 2 and season to taste-keep mixture cold 3. Line a terrine with speck-add some of the fill then half the emu cabana

49: 4. Repeat the process to fill the terrine, distributing the emu cabana evenly-finish with wallaby mixture 5. Cover with speck 6. Cover the terrine with a lid or heavy foil-cook in bain-maire 7. Cook for 1.5 hours at 170 degrees Celsius in an oven 8. Cool-allow setting overnight before turning out

51: Delightful Dessert

52: Roasted Wattle Seed Ice cream | PERFECT DISH FOR SUMMER!

53: Ingredients 1. 2 L vanilla ice cream 2. 3 tbs of wattle seed syrup Method 1. Add wattle seed syrup to soften ice cream 2. Place in the freezer to refreeze 3. Best to leave over night

54: Lemon Myrtle Cheesecake

55: Ingredients 1. 500g cream cheese 2. 250g sour cream 3. 2 tbs ground Lemon Myrtle 4. 1 cup sugar 5. 3 eggs lightly beaten Method 1. Beat the cream cheese and sugar together 2. In another bowl-fold in beaten eggs with sour cream and ground Lemon Myrtle (mixing separately will make the cheesecake light and fluffy) 3. Combine cream cheese mixture with sour cream mixture.

56: 4. Bake at 180 degrees Celsius in a large 25cm spring form pan 5. Leave in oven for half an hour, after that turn the oven temperature down to 150 degrees Celsius and let bake for another half an hour

57: Wattle seed Brownies

58: Ingredients 1. 250g butter 2. 2 tbs wattle seed syrup 3. 1/2 cup cocoa 4. 1 cup brown sugar 5. 2 cups plain flour 6. 3 eggs, lightly beaten 7. 3/4 cup milk chocolate chips Method 1. Melt the butter over low heat 2. Add the wattle seed syrup, the cocoa then sugar. 3. Mix well 4. Remove from heat and cool a little

59: 6 | 5. Stir in the flour, eggs and chocolate chips 6. Put mixture into a square or rectangular cake tin 7. Bake for 30 minute in moderate oven

60: Roasted Wattle seed syrup

61: Ingredients 1. Wattle seed syrup 2. 40g wattle seed 3. 2 cups hot water 4. 1 cup sugar Method 1. Add all the above ingredients into a saucepan and bring to boil allow to thicken 2. Cool and bottle keep refrigerated and use accordingly

62: Index | Exquisite every day Basic Damper.......................Page 8-10 Quandong Jam........................Page 12-13 Café latte with wattle seed......Page 14-15 Bush Tucker Muffins..............Page 16-18 Native Nibbles Lemon Myrtle tea.........................Page 20-21 Native Australian honey & fig biscuits.........Page 22-24 Lemon Myrtle biscuits...........Page 25-26 Luscious Lunch Green Salad with lemon myrtle dressing.....Page 28-29 Rainbow Juice.................................. Page 30-31 Warrigal & Spinach Feta Pie............Page 32-35 Divine Dinner Kangaroo Bitterballen...............Page 38-41 Lemon Myrtle Fish cakes.........Page 42-43 Kangaroo & Emu Terrine........Page 44-47

63: Delightful Dessert Roasted wattle seed ice cream..Page 50-51 Lemon Myrtle Cheesecake.......Page 52-54 Wattle seed Brownies..............Page 55-57 Roasted Wattle seed syrup.......Page 58-59 | Thank you to the following websites http://www.benjaminchristie.com/recipes http://www.thedillybag.com.au/ http://svc007.wic589dp.server-web.com/images/bushtucker/recipe%20book.pdf

64: Share these amazingly tasty bush tucker treats with your friends and family!

67: "Cooking comes from the heart"

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Saint Hilda
  • By: Saint H.
  • Joined: about 6 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: Grace's Bush Tucker Mixbook
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: almost 6 years ago
  • Updated: almost 6 years ago

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