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2012

Erika Ford, Fran Arnold, family and friends

3rd May 2012

Ford Family Favourites

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DEDICATION

For my parents, Maxine and Keith Ford.

This book is a labour of love spanning 4 generations of the Ford Family, their spouses, children and friends. This special first edition is dedicated to my Mum, Maxine Ford. ‘Maxi-Mum’ was a great cook who prepared exotic dishes, years before they came into vogue. She taught us all to cook and to enjoy good food. It’s also a collection of offerings from others connected with the Ford Family over the years. Most of the recipes came into the family via scraps of paper, missing titles or methodologies. Sadly, many of the original contributors are no longer with us but their recipes live on. My daughter, Frances and I have drawn from Mum’s notes and books, including some written by Nanna in perfect copperplate writing in a small notebook, which Mum took with her when she served in the Air Force during the War years. We’ve also added some of our own special concoctions from some of our friends. They earn their place in this book in that they comprise simple recipes made from the basic ingredients found in one’s fridge or pantry, involve minimal preparation and clean-up times – rather than hours of fuss, mess and shopping in expensive specialty shops. We’ve road tested most dishes and can vouch for their taste value. Some advice for the young ones – learn to tame the flame and to use the best and freshest ingredients possible. Again, the Ford Family Favourites that we all remember were in large part made from home grown vegetables, herbs and fruits, lovingly raised by Dad, in his tendered plots at the rear of Prescott Terrace. Food should be enjoyed with a modicum of moderation – however, I’ve been known to cry, “Moderation’s for Monks” on occasion and so should you all, to really get the best out of life. We hope to publish this first edition and add to it in the future with many more Ford Family Favourites. All contributions will be accepted with love! 2010 Note: This new online edition is dedicated to my lovely partner, Tony, who has challenged my repertoire and inspired new technology for the last two editions. This version features a number of new recipes from our kitchen, many new and somewhat adjusted old favourites to delight for our vegetarians, diabetics and special diet friends and lovers. The results are still as delicious, nutritious and prepared with the same degree of love as always. Each section of the CD version can be adapted to add your own favourites to share and have fun with. Please - Enjoy!

Erika Ford and Frances Arnold 70 Roseneath Street, Clifton Hill VIC 3068

Tel: (61 3) 9489 4996 Mobile 0412 070960 erikaford@bigpond.com 1st Edition Christmas 2000 Reprinted September 2001, November 2010 & December 2011.

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Table of Contents

Dedication............................................................................................................................................................... 2

THE GOOD WIVES GUIDE .................................................................................................................................... 6

Savoury ................................................................................................................................................................... 7

ALL IN ONE QUICHE ............................................................................................................................................ 7

AUNTIE RAY’S ZUCCHINI SLICE ............................................................................................................................ 7

CHEESE SOUFFLÉ DOUBLE BAKED ....................................................................................................................... 8

DAVID’S PEPERONI AL BALSAMICO .................................................................................................................... 9

FRENCH OMELETTES ........................................................................................................................................... 9

FRIED RICE........................................................................................................................................................... 9

GINGER’S SCRAMBLED EGGS ............................................................................................................................ 10

GRATIN DAUPHINOIS ........................................................................................................................................ 10

LILLIAN’S STUFFED PEPPERS ............................................................................................................................. 11

KARTARFELLPOOFERS (Potato Fritters) ............................................................................................................ 11

PASTIES ............................................................................................................................................................. 11

SPINACH PIE ...................................................................................................................................................... 12

SPRING ROLLS ................................................................................................................................................... 12

SWEET CORN FRITTERS ..................................................................................................................................... 13

Sauces & Accompaniments .................................................................................................................................. 14

‘A LA MAMA - MIA SAUCE ................................................................................................................................ 14

AIOLI (Garlic) ..................................................................................................................................................... 14

BALSAMIC VINEGAR (Aging) ............................................................................................................................. 14

BASIC MAYONNAISE RECIPE ............................................................................................................................. 15

BOXING DAY CHUTNEY ..................................................................................................................................... 15

CHILLI JAM ........................................................................................................................................................ 15

GREMOLATA ..................................................................................................................................................... 16

HORSERADISH SAUCE ....................................................................................................................................... 16

LEMONS (PRESERVED) ...................................................................................................................................... 17

LEMONS (PRESERVED) Segmented method ..................................................................................................... 17

PESTO SAUCE .................................................................................................................................................... 17

TARTAR SAUCE .................................................................................................................................................. 17

SAUCE TARTAR .................................................................................................................................................. 17

THOUSAND ISLAND DRESSING ......................................................................................................................... 18

YOGHURT / CUCUMBER DIP ............................................................................................................................. 18

Soups to Stick to Your Ribs ................................................................................................................................... 18

EGGY’S PUMPKIN SOUP .................................................................................................................................... 19

PEA & HAM SOUP ............................................................................................................................................. 20

Meat Lover’s Delights ........................................................................................................................................... 21

CHICKEN LIVER PATE ......................................................................................................................................... 21

LUCHOW’S WEINER SCHNITZEL Circa 1955 ............................................................................................... 21

CHICKEN AND MUSHROOM PIES ...................................................................................................................... 22

DUCK BREAST WITH SOUR CHERRIES ............................................................................................................... 23

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DUCK CREPES .................................................................................................................................................... 24

MOROCCAN LAMB SHANKS .............................................................................................................................. 24

PERFECT ROAST PORK....................................................................................................................................... 25

SHEPHERD’S PIE ................................................................................................................................................ 25

OSSO BUCCO - Milanese Style .......................................................................................................................... 26

TAGINE CHICKEN ............................................................................................................................................... 26

TAGINE LEMON CHICKEN.................................................................................................................................. 27

VEAL BIRDS – AKA SPOGGIES ............................................................................................................................ 27

Fish & Seafood ...................................................................................................................................................... 28

CRAYFISH MORNAY........................................................................................................................................... 28

CRAYFISH BISQUE ............................................................................................................................................. 28

FISH MORNAY – tuna or salmon ....................................................................................................................... 28

GARLIC PRAWNS ............................................................................................................................................... 29

SCALLOPS IN PERNOD SAUCE ........................................................................................................................... 29

SALMON MOUSSE (Mum’s favourite) .............................................................................................................. 29

SALMON PATE’.................................................................................................................................................. 30

SMOKED TROUT WITH LEMON BUTTER SAUCE................................................................................................ 30

OYSTERS A’ LA MER-VEL-OUS ........................................................................................................................... 30

WHITEBAIT OR CALAMARI ................................................................................................................................ 30

Vegetarian’s Delight ............................................................................................................................................. 31

BEAN DIP ........................................................................................................................................................... 31

CHICKPEA STEW ................................................................................................................................................ 32

FELAFELS ........................................................................................................................................................... 32

GUACAMALE ..................................................................................................................................................... 32

HOUMMOUS ..................................................................................................................................................... 33

LENTIL BURGERS ............................................................................................................................................... 33

NAAN BREAD .................................................................................................................................................... 33

PITA BREAD ....................................................................................................................................................... 34

UPSIDE DOWN POTATO SALAD ........................................................................................................................ 35

SAUTEED MUSHROOMS ................................................................................................................................... 35

TONY’S LENTIL SHEPHERD’S PIE ........................................................................................................................ 36

VEGETABLE TAGINE .......................................................................................................................................... 36

Drinks .................................................................................................................................................................... 37

FRUIT SMOOTHIES ............................................................................................................................................ 37

MINT TEA .......................................................................................................................................................... 37

MAX’S GINGER BEER ......................................................................................................................................... 37

NANNA’S CHOCOLATE SYRUP ........................................................................................................................... 37

Party Drinks .......................................................................................................................................................... 38

KEITH FORD’S CHAMPAGNE COCKTAILS ........................................................................................................... 38

MINT JULEPS ..................................................................................................................................................... 38

RICHARD’S JAPANESE SLIPPERS ........................................................................................................................ 39

WATERMELON DAICQUIRIS .............................................................................................................................. 39

Deserts & Puddings............................................................................................................................................... 40

ANNA’S GOLDEN SYRUP DUMPLINGS............................................................................................................... 40

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ANNA’S LEMON DELICIOUS PUDDING .............................................................................................................. 40

ANNA’S STICKY DATE PUDDING ........................................................................................................................ 40

BREAD AND BUTTER PUDDING - QUICK CHEATS’ VERSION .............................................................................. 41

CHAMPAGNE CRUST (from Green & Gold Cookbook circa 1947) ................................................................ 41

CHOCOLATE MOUSSE (Serves 6) ...................................................................................................................... 41

CRÈME CARAMEL – EASY MICROWAVE VERSION ............................................................................................ 42

CRÈME CARAMEL – PORTUGESE VERSION ....................................................................................................... 42

CUSTARD - FOOLPROOF .................................................................................................................................... 43

GOOEY CHOCOLATE PUDDINGS ....................................................................................................................... 43

LORD MONTGOMERY’S MOTHER’S CHRISTMAS PUDDING .............................................................................. 44

THE FAMOUS ONE EGG PAVLOVA .................................................................................................................... 45

LEMON MERINGUE PIE - FRANNIE’S VERSION .................................................................................................. 46

MAX’S LEMON MERINGUE PIE.......................................................................................................................... 46

MERINGUES ...................................................................................................................................................... 47

RED WINE SYRUP Pour over grilled fruit .................................................................................................... 47

ROMA’S BAKED CHEESECAKE A Timeless Classic ......................................................................................... 47

SOUFFLÉ (EASY CHOCOLATE) ............................................................................................................................ 48

SOUFFLÉ - RHUBARB & BLACKBERRY ............................................................................................................... 48

SELF-SAUCING CHOCOLATE PUDDING Anna’s easy version ............................................................................. 49

SELF SAUCING CHOCOLATE PUDDING - VERSION # 2 ....................................................................................... 49

Biscuits, Muffins & Sweets ................................................................................................................................... 50

ANNA’S PUMPKIN & HONEY MUFFINS ............................................................................................................. 50

BURNT BUTTER BISCUITS .................................................................................................................................. 50

BASIC BIKKIES .................................................................................................................................................... 51

BUTTER OAT SNAPS .......................................................................................................................................... 51

CHEESY CHIP BISCUITS ...................................................................................................................................... 51

COFFEE CREAMS ............................................................................................................................................... 51

COOKY’S LEMONADE SCONES .......................................................................................................................... 52

HEALTH BARS .................................................................................................................................................... 52

MUM’S ROCKY ROAD ........................................................................................................................................ 52

NUTS AND BOLTS .............................................................................................................................................. 53

SHORTBREAD .................................................................................................................................................... 53

TOFFEE .............................................................................................................................................................. 53

Cakes ..................................................................................................................................................................... 54

APPLE & WALNUT THINGO ............................................................................................................................... 54

BOILED FRUIT CAKE A’ LA DIMBOOLA COOKBOOK........................................................................................... 54

BANANA PINEAPPLE CAKE ‘A LA YVETTE .......................................................................................................... 55

CARROT CAKE ................................................................................................................................................... 55

(THE SIMPLICITY) CHOCOLATE CAKE ................................................................................................................ 56

EGGY’S TEA CAKE .............................................................................................................................................. 57

FRUIT SPONGE .................................................................................................................................................. 57

(GLUTEN FREE) CHOCOLATE TORTE ................................................................................................................. 57

JUBILEE CAKE .................................................................................................................................................... 58

MAX’S SPONGE ................................................................................................................................................. 58

PEAR AND ALMOND DESSERT CAKE ................................................................................................................. 58

SULTANA FRUIT CAKE ....................................................................................................................................... 59

VANILLA & PLUM CAKE (or other fruits) ........................................................................................................... 59

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THE GOOD WIVES GUIDE

Excerpt from 1950’s Home Economics Textbook

Have dinner ready. Plan ahead, even the night before, to have a delicious meal ready, on

time for his return. This is a way of letting him know that you have been thinking of him and

are concerned about his needs. Most men are hungry when they come home and the

prospect of a good meal (especially his favourite dish) is part of the warm welcome needed.

Prepare yourself. Take 15 minutes to rest so that you’ll be refreshed when he arrives.

Touch up your make-up, put a ribbon in your hair and be fresh-looking. He has just been

with a lot of work-weary people. Be a little gay and a little more interesting for him. His

boring day may need a lift and one of your duties is to provide it.

Clear away the clutter. Make one last trip through the main part of the house just before

your husband arrives. Gather up the schoolbooks, toys, paper, etc., and then run a dust

cloth over the tables.

Over the cooler months of the year you should prepare and light a fire for him to unwind by.

Your husband will feel he has reached a haven of rest and order, and it will give you a lift

too. After all, catering for his comfort will provide you will immense personal satisfaction.

Prepare the children. Take a few minutes to wash the children’s hands and faces, (if they

are small), comb their hair, and if necessary, change their clothes. They are little treasures

and he would like to see them playing the part. Minimise all noise. At the time of his arrival,

eliminate all noise of the washer, drier or vacuum. Try to encourage the children to be

quiet. Be happy to see him. Greet him with a warm smile and show sincerity in your desire

to please him.

Listen to him. You may have a dozen important things to tell him, but the moment of his

arrival is not the time. Let him talk first – remember, his topics of conversation are more

important than yours.

Make the evening his. Never complain if he comes home late or goes out for dinner, or other

places of entertainment without you. Instead, try to understand his world is of strain and

pressure, and his very real need to be at home and relaxed.

Your goal: try to make sure your home is a place of peace, order and tranquillity where your

husband can renew himself in body and spirit.

Don’t greet him with complaints and problems. Don’t complain if he’s home late for dinner or

even if he stays out all night. Count this as minor compared to what he might have gone

through that day.

Make him comfortable. Have him lean back in a comfortable chair or have him lay down in

the bedroom. Have a cool or warm drink ready for him. Arrange his pillow and offer to take

off his shoes. Speak in a low, soothing and pleasant voice.

Don’t ask him questions about his actions or question his judgment or integrity. Remember,

he is the master of the house and as such will always exercise his will with fairness and

truthfulness. You have no right to question him. A good wife always knows her place.

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SAVOURY

ALL IN ONE QUICHE

5 eggs 4 tsp. butter

2 cups (500ml) milk 2 tblns Flour/Vidale pastry mix.

Flavourings of your choice such as fried onions, cheese, asparagus, bacon,

smoked salmon, herbs and freshly ground seasoning etc.

Put the eggs, butter, flour and milk into blender and give it a good whiz. Pour

into a well-greased ovenproof dish and add the flavourings that you choose.

Decorate the top with slim slices of tomato or sprinkles of chives and bake in a

moderate oven for just under an hour. Allow standing for a while before slicing

and serving.

AUNTIE RAY’S ZUCCHINI SLICE

1 cup SR flour

125g grated tasty cheese ½ cup Parmesan cheese

375g grated zucchini 4 rashers finely chopped bacon

1 finely chopped onion Salt

Pepper Nutmeg

2 Cloves of garlic ½ cup of olive oil

4 eggs 1 carrot grated (optional)

1 chilli chopped (optional) ½ cup capsicum sliced or grated

Beat the eggs and olive oil together and add to the other ingredients. Mix well.

Cook in a sponge tin at 180ºC for 30 – 45 minutes. Top with Parmesan cheese.

The optional ingredients really add a bit of colour, but also extra flavour. This

dish is great for entertaining as it can be made ahead of time – can happily feed

vegetarians (minus bacon of course) and is also still yummy cold in lunch boxes.

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CHEESE SOUFFLÉ DOUBLE BAKED Béchamel Sauce

50g butter 50g plain flour

750ml whole milk. 50g Parmesan cheese

60g Cheddar cheese 60g blue cheese

4 eggs (separated)

In a saucepan, make a roux from butter and flour. Carefully add boiling milk.

Grate the Cheddar and chop the blue cheese. Add the egg yolks (retain the

separated egg whites), the Cheddar and the blue cheese into the Béchamel

sauce. Whip the egg whites until stiff and fold in gently. Grease 4 ramekins or

soufflé moulds and sprinkle with Parmesan. Spoon the mixture into the moulds

and cook in a double boiler in a hot oven for 8-12 minutes.

Cream sauce and garnish

1 bunch asparagus (12 tips) 2 tomatoes

1 shallot 200ml cream

1 cup butter (250g) 1 cup dry white wine (250ml)

2 cups chicken stock (500ml) 1 bunch chives

1 bunch chervil Salt, pepper to taste.

In a stockpot cook the chopped shallot and white wine and reduce. Add the

poultry (or veg) stock and the cream and reduce by 2/3rds. Stir small pats of

butter into the cream over a low heat. Season the sauce to taste and pass

through a fine sieve. Slide the soufflés back into the oven until they have

puffed up nicely. Dip the tomatoes into boiling water, skin & seed them. Add

chives, asparagus and the diced tomatoes to the sauce. Lift the soufflés out of

their moulds. Serve on warmed plates and sprinkle with the sauce. Decorate

with chervil (or tarragon) leaves.

I have faithfully copied this recipe from Master Chef's Favourite Recipes, however can

recommend the Soufflé, even without the extra sauce. It may limit the risk and /or

severity of a heart attack! The story goes, this is how this recipe came into being.

An "accident" often results in the most creative recipes - in the case of our chefs

Rudolf Sodamin & Jonathon Wickes, that is what happened one day in The Queen

Elizabeth 11 kitchens. The chefs forgot their soufflés were baking in the oven, and the

only way to rescue them was with a hastily prepared Béchamel sauce. However, the

guests were not as punctual as they should have been, so the chefs had to put the

soufflés back into the oven. That was when they could in fact, be baked twice. In front

of the guests, they were then lifted out of their moulds and served covered with

butter and asparagus. The creation subsequently became a classic.

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DAVID’S PEPERONI AL BALSAMICO

2 onions halved, sliced thickly into long strands 6 tbsp. olive oil

6 red capsicums /mix of yellow, orange, green & red 2 - 4 cloves garlic

Generous pinch salt, ground pepper

2 – 3 tbsp. Brown sugar

Cut the peppers in half, discarding seeds and pith. Cut lengthways into strips.

Heat oil in pan; gently fry onions, garlic, and capsicums on sufficient heat to fry

the peppers, without burning the bottom. Cook uncovered for 10 – 20 minutes,

then sprinkle brown sugar and mix in, add the balsamic (or white) vinegar. Let

most evaporate off, then transfer the pan into the oven to continue roasting for

another 30 –45 minutes, turning over a few times throughout. The sugar and

vinegar gives a sweet and sour taste. Can add a little more oil if desired.

Cool and serve with anything! Great party tucker! Keeps well for over a week, so

can be made in advance.

FRENCH OMELETTES

2 - 3 eggs (separated) 2 tspns of water

½ cup of parsley Pepper and salt

Optional fillings include, ham, cheese, tomato, asparagus, chicken etc.

Beat egg whites until white and fluffy enough to stand up. Add pepper, salt, and

parsley and gently fold in the egg yolks to egg whites. Tip mixture into very hot

buttered skillet or frypan. Cook one side, then place the skillet under griller

and start to quickly brown the topside. When crust starts to form, sprinkle

with cheese, ham, bacon, asparagus, tomato, basil or other herbs. Return to

under the griller to finish cooking the top. Lift carefully from pan and serve on

hot plate with fresh slices of tomato and buttered toast.

FRIED RICE

2 rashes of bacon 1 stick of celery

2 large onions 2 eggs

Soy sauce – a generous glug 500 mls. stock chicken /cubes

500 Gms Basmati or Jasmine Rice lemongrass, 1 clove garlic

Finely chopped red capsicum finely chopped chilli

Fry bacon. When crisp, fry eggs. Remove from pan. Now fry onions and celery

together until soft. Add rice to oil, celery and onion. Crumble 2 stock cubes over

mix. Add some salt. Sprinkle soy sauce over top. Pour enough water to cover

rice. Cover and simmer for 15 minutes. Chop up another ½ stick of celery and

add to egg, rice and bacon. Chop up any bits of meat, chicken, spring onions etc.

and mix through. Serve hot or cold.

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GINGER’S SCRAMBLED EGGS

Ingredients per person

2 eggs ½ cup grated tasty cheese

1 tspn butter 1 tbsp. orange juice

Ground Black pepper pinch of salt

1 tsp. freshly chopped chives and / or basil.

Nothing simpler! Take a Teflon coated saucepan, heat gently with a small knob

of butter. Add unbeaten eggs, orange juice, cheese, herbs, pepper and salt.

Gently heat the mixture, stirring and pulling away the set eggs from the pan.

While still soft and a bit mushy turn out onto plate. Serve with buttered toast,

bacon, fresh slices of tomato and more fresh basil / chives / parsley. This is a

yummy way to have scrambled eggs. Don’t overcook, or add too much liquid. The

OJ adds a sweetness, which won’t happen with water or milk.

GRATIN DAUPHINOIS 3 pounds potatoes 2 cups heavy cream

1 cup milk 2 cloves garlic

¼ teaspoon nutmeg mixed dried herbs

butter salt and pepper

2 cups shredded Gruyere (or Swiss cheese).

Peel the potatoes and slice them thinly (use a food processor to save time).

Warm the cream, milk, garlic, and nutmeg until simmering (about five minutes).

Remove from heat and remove garlic.

Butter the bottom and sides of an oven-proof baking dish (9” X 13 “ works well).

Place a single layer of potatoes on bottom of dish, sprinkle with salt and pepper,

herbs, and two to three tablespoons of cheese (you want to end up with a cup of

cheese for the top layer). Continue layering until you run out of potatoes and

end with one cup of cheese sprinkled on top.

Pour the warmed cream mixture over the top and jiggle the dish a bit to get the

liquid to spread throughout.

Bake at 375° for one hour. Allow to cool 15 minutes before serving.

6 to 8 servings

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LILLIAN’S STUFFED PEPPERS

6 Peppers (cleaned and halved) 2 Cups of semi-cooked rice

½ kg of chicken mince 1 egg

1 cup of Mozzarella cheese Salt and pepper to taste

1 onion (diced)

Oodles of ‘A La Mamma Mia Sauce (page 13) or tomato herb sauce.

Combine everything but the sauce in a large bowl. Stuff the peppers with the

mixture. Put the tomato sauce into the pot and then the peppers and slowly cook

on a low heat for about 30 minutes. Serve with Parmesan cheese.

KARTARFELLPOOFERS (Potato Fritters) 4 – 5 potatoes ground pepper and salt

1 onion finely chopped parsley 2 eggs

2 tablespoons flour optional chilli

Olive oil for frying.

Grate 4 – 5 potatoes into a basin. Crack 2 eggs and add plain flour to bind egg and

potato juice. Throw into the bowl the following; chopped parsley, finely chopped

onion, ground black pepper and salt, other fresh herbs as available. Mix well and

allow standing for at least 10 minutes. Heat frying pan until hot with a slick of

olive oil. Spoon mixture into the fry pan, putting sufficient to make 3” fritters.

Flatten slightly with spatula and cook on medium heat until golden. Turn and cook

second side. Serve with toast and bacon.

Brother dear holds the record of some 37 potato fritters consumed in a single

sitting, plus toast, plus bacon. What a greedy piglet! These are great for Sunday

nights when the fridge is empty as the rumbling tummies. One always has spuds

and the basics in the pantry for this quick dish!

PASTIES

Quantity of shortcrust pastry 4 onions peeled

4 potatoes 2 sweet potatoes

4 young turnips 2 swedes (optional)

2 leeks 4 carrots

2 tspns cracked pepper 2 tspns salt

250gms. ground beef/pork (optional) Bunch parsley chopped

You can vary the ingredients to use whatever vegetables, herbs and seasoning you

like, or adding meat or chicken is also optional. Prepare pastry and set aside. Peel

vegetables and put through mincer, grater or dice into small cubes.

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Roll out pastry into rounds. Place mixture onto one side of the pastry. Wet one

side of the pastry with egg/milk to get it to stick. Go around the folded edge with

the back of a fork to make a pattern and also to encourage a good seal. Bake in

moderate oven for 20 – 30 minutes until golden. Serve with relish, sauce, or

chutney. These freeze very well and can be made in variety of sizes for snacks,

canapés etc.

SPINACH PIE

1 bunch of spinach (cooked and chopped) 2 leeks

4 eggs (beaten added to carton of cream) Grated tasty cheese,

Chopped feta cheese 1 tsp. of salt

1 whole nutmeg freshly grated Ground black pepper.

Slice the leeks and gently fry in butter. Put aside when cooked. Beat eggs and

add to a carton of cream. Next place spinach and leeks in a shallow baking dish

and pour over egg and cream mixture. Top with grated cheese. Place 3 – 4

sheets of fill pastry on top each brushed with butter. Bake in a moderate oven

for 30-45 minutes until set.

SPRING ROLLS

1 Tbsp. Worcestershire Sauce 500 Gms. Minced pork

2 Tbsp. soy sauce 2 tbsp. oyster sauce

2 tbsp. hot chilli sauce 2 tbsp. fresh grated ginger

2 tbsp. fresh coriander 2 tbsp. Vietnamese mint

2 tbsp. fresh lemon grass 1 tspn black pepper

2 tbsp. dry sherry oil for deep frying

4 chopped mushrooms ½ tspn salt

Handful of bean sprouts ½ cup chopped water chestnuts

1 grated carrot 4 spring onions.

Mix pork, all sauces, sherry, ginger and fresh herbs together. Stir-fry quickly in

a tablespoon of oil. This just combines the flavours and pre-cooks the pork.

Drain and allow cooling slightly. Now add chopped mushrooms, carrot, spring

onion, bean sprouts, and some extra fresh coriander & Vietnamese mint.

Combine well.

Place 1 tablespoon of the mixture into Wonton wrappers and stick edge with

water. Deep fry until golden, and drain on kitchen paper. Don’t overload frypan

and keep oil hot. Make a dipping sauce comprising equal parts of sherry, soy

sauce & lemon juice with 1 clove peeled squashed garlic. Another pot of sweet

chilli sauce. Prepare platter with washed Chinese cabbage or lettuce, grated

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carrot, cucumber strips, bean sprouts. Wrap the spring rolls in lettuce or

cabbage with other accompaniments. A great first course or buffet dish.

Makes about 36 spring rolls if you can keep the kids out of the kitchen when

making them!

SWEET CORN FRITTERS

1 tin of sweet-corn kernels 1 tsp. pepper and salt

1 onion finely chopped parsley or other herbs

2 tablespoons SR flour 2 eggs

Olive oil for frying.

Into bowl place flour and 2 eggs. Add the juice from the tin of sweet corn. Mix

well, using enough liquid to make a batter. Add sweet-corn kernels, chopped

parsley, finely chopped onion, ground black pepper and salt, other fresh herbs

as preferred. Mix well and allow to stand for at least 10 minutes. Heat frying

pan until hot with a slick of olive oil. Spoon mixture into the fry pan, sufficient

to make 3” fritters. Flatten slightly with spatula and cook on medium heat until

golden. Turn and cook second side. Drain on paper towel and keep hot in oven.

Serve with toast, Southern Fried Chicken (or bacon). Great for vegetarians too!

14

SAUCES & ACCOMPANIMENTS

‘A LA MAMA - MIA SAUCE

2550gms of tinned tomatoes (really big!) 250gms of butter

4 tsp. of sugar 1 tbsp. salt

8 bay leaves 1 tbsp. pepper

1 cup sherry or dry white wine 8 cloves of garlic Sieve tomatoes through mouli or sieve into a heavy-based pan. Add all ingredients

into large stockpot, and simmer for 2-3 hours. Add water when required. This

recipe is for the really huge tins. Divide quantities into 4 for a normal sized tin.

Use on pasta, over chicken, veal schnitzels. Whatever - and best of all, as the

base sauce for pre-steamed clams & mussels. Have lots of bread to mop up!

This sauce is ideal to make in bulk and freeze in smaller portions. Goes with

everything!

AIOLI (Garlic) 1 head of garlic, peeled 1 cup olive or bran oil

3 egg yolks 3 tbsp. lemon juice

1 tsp. Dijon mustard 1 tsp. salt

½ tsp. ground white pepper 1½ cups of olive or bran oil.

Roast a whole head of peeled garlic in an oven at 160*C. until soft. Set aside to

cool. Retain the oil to add into the mixture later.

Put egg yolks, mustard, salt, pepper and lemon juice into a food processor (or

large bowl). Blend until smooth. With the motor running (or hand whisk), add

the oil slowly in a fine stream until the mayonnaise thickens. Best to use a

combination of olive oil and a more neutral tasting oil, (like bran or grape seed).

Add the cooled roasted garlic and the oil that it was cooked in. Process until

garlic is blitzed and consistency of the aioli is smooth.

This is a delicious all-purpose sauce for potato salads, as a dipping sauce for

carrot and celery batons, or with French fries. It can be thinned down with

spoonsful of water and poured over salads. Keep refrigerated.

BALSAMIC VINEGAR (Aging)

15

1/3 cup supermarket Balsamic 1 tablespoon sugar

1 tablespoon port wine

Traditional Balsamic vinegar is aged for over 12 years and tends to be very

expensive as a result. You can artificially age lesser grade supermarket

balsamic with little effort and great results.

Take 1/3 cup supermarket Balsamic vinegar, 1 tablespoon each of sugar and port

wine and place into a saucepan on an extremely low heat, don’t boil! Reduce

volume by half and allow to cool. Drizzle over fruit, meats etc. for a delicious

flavour and “cheffy” look to your plating.

BASIC MAYONNAISE RECIPE 1 egg yolk 1 tspn Dijon (or other) mustard

1 teaspoon white wine vinegar pinch of salt

A pinch of pepper (preferably white) 1 cup oil (bran, corn, olive, or grape-seed)

Place the yolk in a deep, heavy mixing bowl that won't move across the counter

(you need both hands for the next step). Using a hand mixer beat in mustard,

vinegar, salt and pepper. Very slowly (remember very slowly), pour in the oil.

Watch in amazement as the mixture turns to mayonnaise. Experiment with

using different oils to get mayonnaises with different tastes. Can also use

lemon juice instead of white vinegar. Makes one cup of basic mayonnaise.

BOXING DAY CHUTNEY 2lb Bramley cooking apples, peeled and chopped 2lbs (900g) onions, sliced

1 pkt fresh cranberries 12oz (340g) Zest of 2 oranges

2 pints (1200ml) cider vinegar 28g ginger chopped finely

1tbsp coarse sea salt 1½ tsp mixed spice

2lb naturally dried apricots coarsely chopped 1lb raisins

175g (6oz) of dates pitted and chopped 2lb (900g) sugar

Juice of 8 oranges or 1 pint orange juice.

First, put the dried fruit into a bowl and pour the orange juice over it, to soak.

Place the first block of ingredients (the fresh ingredients) into a saucepan and

cook gently, until the onion is pale and see-through and the cranberries have

given up some of their colour, turning the contents pale pink. Add the dried

fruit - which will have absorbed much of the orange juice - to the saucepan,

together with the sugar. Bring up to a simmering boil, stirring frequently so the

contents don’t ‘catch’ on the bottom of the saucepan. As the liquid appears to

thicken, reduce the heat slightly, and then decant the chutney into sterilised

jars and seal. Is ready for immediate consumption!

CHILLI JAM

16

2 - 8 chillies (depending on heat of chillies and however hot you want the jam)

Whole head of peeled garlic 1 stalk of lemongrass (optional)

3 “thumbs” of peeled ginger (1” pieces) zest of 4 limes (or lemons)

2½ cups castor sugar ½cup rice vinegar (or white vinegar)

½ cup water 1 tsp. soy sauce

2 kaffir lime leaves (de-ribbed) 1 tsp. salt (or 3 tbsp. fish sauce).

Depending on how hot the chillies are, (and how hot you want to make the jam),

place between 2 – 8 chillies, peeled and rough chopped ginger, garlic and

lemongrass (optional) into a blender. Add limes (or lemons) zest, lime leaves

(first remove veins). Blitz until a smooth paste, with no big chunks. Transfer to

a saucepan with 2½ cups castor sugar, ½cup water, ½cup rice vinegar (or can use

white vinegar), 1 tsp. soy sauce and either 1 tsp. salt (or 3 tbsp. fish sauce). Boil

for about 15 minutes, until the mixture is reduced by a third, (or when you see

the big bubbles forming). Pour into sterilised jars, right to the top. Serve or

use as a marinade before cooking, the high sugar will ensure caramelisation when

grilled or baked. Add extra lime juice or a splash of vinegar to use as a dipping

sauce for Asian dumplings, or veggie rolls. Keeps well and is a handy addition to

your pantry to spice up boring leftovers!

GREMOLATA Gremolata is a combination of lemon zest, garlic, parsley, and olive oil.

Traditionally an addition to Osso Bucco (braised veal shanks), it’s also great as a

garnish on grilled or roasted lamb, pork chops, beef, or roasted potatoes.

Gremolata is best made fresh, it doesn't keep for more than a day, but is also

best if it has an hour or so before serving for the flavours to meld. However, it

only takes about 5 minutes to make and really adds amazing flavour to the dish.

Zest of one large lemon* 1 - 2 cloves crushed garlic

2 Tbsp. finely chopped parsley 1 tsp. olive oil

1/2 tsp. salt 1/4 tsp. ground black pepper

Thoroughly combine all in ingredients in a small bowl, cover with plastic, and

refrigerate for an hour. Serves 2. *Note: When zesting lemons, be careful not

to include any of the white pith below the skin because it's bitter. You can use a

vegetable peeler to cut strips of peel and then finely chop them, but the best

tool for the job is a Microplane grater.

HORSERADISH SAUCE

17

Wash and scrape 500g fresh horse-radishes. Put through mincer or kitchen

whiz. Be careful when you remove lid. Do not inhale fumes! Add 1 tablespoons

sugar and 1 cup vinegar. Mix well and chill. Pack into small airtight jars. Mix

with small amount of cream (according to taste) before serving. This makes the

bought stuff pale by comparison. Replant the horseradish tops back into a

sandy spot in the garden where it can be harvested in autumn!

LEMONS (PRESERVED) Put one slash in the side of each lemon Pack sea salt inside lemons.

Pack lemons tightly in a jar, add a dash of water. After one week drain off a

small amount of water - say 1 cm - and top up with more water. Leave 4 weeks

before using in your Moroccan cooking. Can be stored up to several years.

LEMONS (PRESERVED) Segmented method Wash the lemons in hot water to remove waxy coating. Cut lemons in ½, squeeze

and save juice. Cut the rinds again into half, remove the pith and rub salt into

both sides. Pack lemons tightly in a jar, add lemon juice and top up with a dash

of water if required. These will be ready in about 4 weeks.

PESTO SAUCE

2 Cloves of Garlic 1 tsp. of salt

2 cups of tightly packed fresh basil 2 tbsps chopped pine nuts

½ cup of olive oil ½ cup grated Parmesan

2 tbsp. of grated Romano Cheese 4 tbsp. softened butter.

Put garlic, salt, basil, pine nuts and olive oil into a food processor. Blend until

smooth. Add cheeses and butter and process briefly. Add 2 tbsp. of boiling

water from the pasta. If sauce is still too thick, add another spoonful and

process for 1-2 seconds. Serve on a bed of pasta.

TARTAR SAUCE Homemade tartar sauce recipe includes fresh herbs, pickles, hard-boiled egg

and mayonnaise. Vary the ingredients depending on how you want your sauce to

taste. You can use store bought mayonnaise to make tartar sauce, but you

should use a good quality product. The recipe is great with cold fish, meats, or

raw vegetables, and makes a great accompaniment for warm seafood and fish of

all sorts.

SAUCE TARTAR 1 cup mayonnaise flat leaved parsley

18

2 gherkin pickles ½ small onion

1 hard-boiled egg 2 tbns capers (or caper berries)

salt and pepper.

Finely chop enough parsley so that you have two tablespoons. Finely chop all of

the other ingredients. Mix everything in to the mayonnaise and season to taste

with salt and pepper. Makes about 1¼ cups. This can be safely kept in the

refrigerator for several days.

Variations

Some ideas for other ingredients for a tartar sauce recipe:

herbs of all sorts - parsley, dill, chervil, tarragon

cayenne pepper

olives

shallots or chives

Dijon mustard.

THOUSAND ISLAND DRESSING Thousand Island dressing is a salad dressing and condiment, a variant of

remoulade and Russian Dressing. Its base commonly contains mayonnaise and

can include olive oil, lemon and/or orange juice, paprika, Worcestershire sauce,

mustard, vinegar, cream, chili, tomato puree, or Tabasco sauce.

It also typically contains finely chopped ingredients, which can include pickles,

onions, bell peppers, green olives, hard-boiled egg, parsley, pimento, chives,

garlic, or chopped nuts (such as walnuts or chestnuts).

YOGHURT / CUCUMBER DIP Cucumber – seeded & peeled 250ml. Natural Yogurt

1 clove crushed garlic, Generous pinch salt

1 Tbsp. lemon juice. Peel a cucumber and finely slice and dice together in a small bowl. Sprinkle salt

over the cucumber and let stand for 20 minutes. Ring out the juice and rinse

under cold water. Dry on paper towel and add to the yogurt mix. Chill for at

least ½ hour. Drizzle over everything because it tastes wild and is good for you.

Great to accompany a hot curry, or serve with other dips.

SOUPS TO STICK TO YOUR RIBS

19

EGGY’S PUMPKIN SOUP 2 – 3 onions chopped 2 carrots

2 grated parsnips 3 stalks chopped celery

1 kg of bacon bones or smoked hocks 4 litres of cold water.

3 bay leaves 1 tspn ground black pepper

In a stockpot filled with cold water, bring to the boil 1 kg bacon bones, smoked

hocks and or any other bones worth boiling. Add 4 bay leaves, ground black

pepper, 2 whole onions, several stalks of celery, leeks etc. Bring to boil and

simmer for at least 2 hours. When cool, skim the fat off the top and strain

stock. Return to stock pan and reheat.

While you are making the stock, place a big pumpkin whole into your microwave,

or into a hot oven. Partly cooking will make the job of cutting easier for you.

Remove seeds and put to one side. Wait until the pumpkin has cooked enough to

cut, and then cool enough to handle.

Peel the pumpkin and several potatoes and place in a roast pan with several

tablespoon of olive oil. Roast in a hot oven until brown. Throw in the

pumpkinseeds sprinkled with oil and salt. When they are cooked they will start

to “pop.” Served with the soup or as nibbles before the meal.

Throw into the pan, cut pieces of roasted pumpkin, 3 - 4 peeled & quartered

potatoes, 2 onions / and or leeks, 1 whole nutmeg finely grated, black pepper and

salt to taste. Bring to the boil and simmer for 30 minutes. Either use a mouli or

use a handheld whiz to break up the potato and pumpkin. Process until smooth.

Return to heat. Simmer and adjust seasoning with freshly ground pepper nutmeg

and salt. Serve and add cream in a swirl, sprigs of parsley, chives, basil or other.

The pre-cooking of the pumpkin will avoid the hard work of hacking through the

beast and the roasting will bring out the most wonderful flavours imaginable. Do

use fresh nutmeg if you can.

This little miracle of cooking brings back memories of its preparation in

Richard’s kitchen in South-West Rocks NSW. Whilst in the midst of whizzing

the soup, he snuck up behind me with freezing cold hands onto my bare stomach,

causing pumpkin to fly over benches, floor, walls and the ceiling. Cleaning up took

about an hour! Several days later, his co-workers asked him what was all over

the back of his suit.

20

PEA & HAM SOUP 2 – 3 onions chopped 3 carrots

2 grated parsnips 3 stalks celery

1 kg of bacon bones or smoked hocks 4 litres of cold water

3 bay leaves 1 tspn ground black pepper

2 teaspoon salt 750 gms. Split peas

If time allows, pre-soak split peas the night before you plan to make soup and

make stock. Allow to cool and skim fat off top and sieve bones and whole

vegetables from the stock. Remove any nice meaty bits from the bones and set

to the side to be added to the soup later. Return stock to stockpot and add split

peas, onions, celery, carrots, parsnips and seasonings. Simmer for 1 hour.

Good theory! More often than not, we lack the luxury of time and need the grub

on the same day. Don’t despair!

Fill stockpot with the cold water. Add the bacon bones and the split peas. Bring

to the boil and simmer for at least 1 hour, stirring occasionally. Then add to the

brew: the chopped onions, carrots and parsnips grated medium fine and the

celery. Simmer for a further 45 minutes. Adjust seasoning. You can give it a

whiz to break up the split peas if it isn’t thickening enough, quickly enough,

especially if you’re hurrying the process.

Serve with a sprinkle of chopped mint and croutons. This soup freezes

particularly well; so don’t bugger about making small pots of it!

This soup had many names within the Ford Household along with its

counterpart Blue Boiler Pea Soup – for the obvious reasons! Nicknames include -

Pop Bunny Soup & Pope’s Potage! Avoid consumption before long car or airplane

journeys for the sake of humanity!

One memorable feasting on the Paddle Steamer Tarella back in the high rivers

in the 70’s involved a shipwreck of the MC Fanny and a hilarious rescue of

hysterical drunks by some extremely brave fishermen!

Joan Mary Ryan’s theory of the disaster pointed to Max preparing the Good

Friday soup with bacon bones – hence the name Pope’s Potage!

21

MEAT LOVER’S DELIGHTS

CHICKEN LIVER PATE

500g Chicken livers 1 clove of garlic

125g of butter Pinch of nutmeg

1 small onion ¼ tsp. of pepper

½ tsp. of salt ¼ cup of brandy.

Cut large livers in half. Melt butter in frying pan; add chicken livers and onions.

Stir while cooking for 8 -10 minutes on high flame. Cool slightly and add mixture

to blender with remaining ingredients.

Cover and grind on maximum speed for about 15 seconds. Stir and grind for a

further 10 seconds. Spoon into mold and cover. Refrigerate or freeze.

LUCHOW’S WEINER SCHNITZEL Circa 1955

4 x 6 ounce veal cutlets Plain Flour for dusting

3 tbsp. of grated Parmesan cheese 1 beaten egg

1tsp minced parsley ½tsp salt

¼tsp pepper ¼tsp fresh ground nutmeg

½ cup milk 6tbspn butter

Juice of a lemon Parsley for garnish

Wipe meat with damp cloth; pound very thin, then dip lightly in flour. Mix cheese,

2 tablespoons flour, egg, parsley, salt, pepper, nutmeg and milk. Beat smooth. Dip

floured cutlets in this batter. Cook over low heat in 4 tablespoons of butter until

golden and tender. Remove cutlets to warmed serving dish and keep them hot.

Heat remaining butter until darkened; add lemon juice. Stir and pour over cutlets.

Garnish with parsley. Serves 4.

This wonderful meat dish originated at Luchow’s famous New York restaurant and

featured in their 1955 cookbook that puts all schnitzel namesakes to shame!!

Incidentally, the Cookbook was given inscribed – “To Keith, Wishing you many

happier” from “The Rolls” in 1955 - the same year I was born.

22

CHICKEN AND MUSHROOM PIES Serves 6

50g Unsalted butter, softened 6 Free-range chicken Maryland

Sea salt freshly ground black pepper

450ml chicken stock 7 large Mushrooms

¼ cup unbleached plain flour 200ml Cream

2 tbsp Oregano, thyme, flat-leaf parsley, chopped

1 Free-range egg ¼ cup Milk

Preheat the oven to 200°C. Butter a baking dish, and add seasoned Maryland

pieces. Roast for 20 minutes, and rest for 15 minutes. Heat the stock. In a large

saucepan, fry sliced mushrooms in butter. Sprinkle the flour over the

mushrooms and stir to coat evenly. Gradually stir in the hot stock and cream.

Simmer gently until thickened. Fold chopped chicken meat and herbs through

mushroom mixture and season. Refrigerate until chilled.

For the Sour Cream Pastry

200g Chilled unsalted butter 250g Plain flour

125ml Sour Cream

To make the pastry, pulse butter and flour in a food processor. Add the sour

cream and continue to pulse until the dough starts to incorporate into a ball.

Wrap in plastic film and refrigerate for 20 minutes.

Roll the pastry to 3mm thick and cut to line pie dishes, leaving a ‘lip’ over the

edge. Cut out 6 smaller rounds – these are the pie lids. Fill the cases with

chicken mixture. Egg wash the pastry lip and seal the lids in place. Trim the

pastry and score the top of each pie.

Egg wash the pies and refrigerate. Increase oven to 220°C. Bake pies for 20

minutes. Reduce oven to 180°C and bake for a further 5 - 10 minutes until

golden brown.

23

DUCK BREAST WITH SOUR CHERRIES

6 Duck breasts weighing approx 200 g. each (no wing)

2 cups canned sour or pickled cherries (drained)

Freshly ground black pepper Sea salt

Extra Virgin Olive Oil 2 tbsp Vino Cotto or balsamic vinegar

½ cup Chicken Stock

2 sprigs Rosemary, one roughly chopped, reserve the second sprig whole

2 tbsp very cold unsalted butter, cut into small cubes.

Score duck breasts with diagonal lines cutting through the fat, but not right

into the flesh, and rub with salt and chopped rosemary. On a grill plate or a

medium hot pan gently seal the duck breasts fat side down for about 10 minutes

– every now and again tipping the rendered fat into a container for later use.

Once the fat side has crisped up, turn the breast over and seal on the other

side. Cook the breasts for a total of about 20 minutes, turning every few

minutes to seal all sides. Remove from the pan and leave to rest in a warm place

for at least 10 – 15 minutes.

To make the sauce:

Take butter to nut brown with a dash of oil to inhibit burning. Add well-drained

cherries and remaining rosemary sprig. Season well with freshly ground black

pepper, as it will heighten the flavour. Deglaze the pan with Vino Cotto or

balsamic vinegar. Add stock and increase the temperature until the sauce has

reduced down to a syrupy glaze. Add very cold butter at the last moment for a

velvety finish to the sauce. The sauce, of course, can be made in advance and

brought back to the simmer and butter added at the last moment to glisten.

Easy catering for a party: This is a recipe that can be halved or doubled

dependent on numbers.

24

DUCK CREPES Crepes

2 cups milk (preferably full-cream) 4 big eggs

2 tablespoons veg oil 1 teaspoon salt

1 cup plain flour.

Whisk the milk, eggs, oil and salt, then flour. Pour through sieve to ensure there

are no lumps. Allow to rest for the best result whilst you prep the duck.

Duck Filling

Deboned roasted duck from Chinese takeaway 1 Spoon of Plum sauce

Spoon of Hoisin 1 cup sliced spring onions

1 cup chopped coriander Blanched chives for tying.

Chop duck fairly finely. Add the plum and hoisin sauce, spring onions and

coriander and pop in fridge. Cook the crepes in a non -stick pan or, even better,

a crepe pan! Keep the crepes fairly thin and only cook one side of the crepe to

make it more pliable. Lay out crepes on clean bench, spoon duck mixture on and

carefully fold the edges inward, roll and tie with blanched chives. Heat for 5

minutes in the oven and serve. Serves 20 to 25

MOROCCAN LAMB SHANKS 4 lamb shanks Splash of extra virgin olive oil

10 peeled and chopped very ripe tomatoes (or 1 tin chopped tomatoes)

500 ml chicken stock 1 large brown onion diced

1 tsp ground ginger 2 cloves garlic chopped

1 heaped tsp ground coriander 1 heaped tsp ground cumin

30 stigmas of saffron (about) ½tsp ground cinnamon

½tsp ground white pepper 1 lemon zested

4 fresh bay leaves 30g flaked blanched almonds

½ bunch fresh coriander, chopped ½ bunch chopped flat leaf parsley

¼ cup chopped preserved lemons (or 2 tbs lemon juice).

Splash some oil into a baking tray and add the shanks. Brown the shanks on a

medium-high heat on top of the stove. Place all the remaining ingredients into

the baking tray except the coriander, parsley and almond flakes. Combine well

with the lamb shanks. Cover with foil and place in a preheated oven for 3 hours

at 160C. Check after an hour and a half that shanks have enough liquid, we want

reduction but not drying out. If they look a little thirsty add a little more

chicken stock. The flesh should come away from the bones without resistance

when done. Remove from the oven and stir through the parsley, preserved

lemons, coriander and flaked almonds. These are the flavours that will enhance

the dish. Season to taste. Serve with couscous, quinoa, polenta mashed potato

or steamed rice. Serves 2 (or more if the shanks are large).

25

PERFECT ROAST PORK

2kg leg or rack of pork rock salt

¼ tsp. of pepper ¼ cup oil.

Score pork crackling and pour boiling water over the skin to open up the scoring.

This helps make the crackle really pop! Dry thoroughly. Rub salt into the skin.

Put into large baking dish (preferably on a wire rack) and into the oven on 160*C.

Continue to cook for another 30 - 45 mins per kg. Baste occasionally to keep

moist. When almost ready to serve, put under griller to really make the most of

the crackling. Be careful not to burn. Roast spuds, sweet potato, parsnips

alongside or in separate pan. Make sure to make real gravy from the pan juices.

SHEPHERD’S PIE

Any cooked meat 1 small onion

Salt and pepper 1 d/spoon of butter

½ cup red wine 2 tbsp. flour to thicken.

Mince or chop meat finely and put into a saucepan with flour and flavourings.

Cook in the flour slowly for about 5 minutes, adjust seasoning. Put in a greased

dish and cover with mashed potato. Spread butter on top and place in the oven

on a moderate heat until brown on top. Serve with tomato sauce or relish.

26

OSSO BUCCO - Milanese Style

6 Veal Shanks cut into 3-inch pieces 2 tbsp. of unsalted butter

2 tbsp. of plain flour ½ tsp. salt

½ tsp. Pepper 1 cup dry white wine or sherry

1 tbsp. of tomato paste 1 cup water

Stage 2:

3 tsp. chopped parsley 2 cloves garlic chopped

2 - 3 strips of lemon peel 2 anchovy fillets, chopped

3 tbsp. of stock 50g of butter

Gremolata to garnish:

Extra parsley 1 clove Garlic

2tbspn chopped Lemon rind olive oil

Melt butter in a deep, large saucepan. Roll pieces of veal in plain flour, place in

pan, add salt and pepper and cook until meat is well browned on all sides. Add

wine or sherry. Continue cooking until all liquid has evaporated. Add water and

tomato paste. Cover & cook over low heat 1 hr, adding more water if necessary.

Ten minutes before serving add parsley, garlic, lemon peel and anchovy and cook

for another 10 minutes, turning bones over once. Remove lemon peel and place

bones on a serving dish. Add stock and butter to the gravy, mix well and serve

over the bones. Sprinkle over parsley, garlic and lemon rind finely chopped

together. Serve with Saffron or Turmeric Rice. Serves 4

TAGINE CHICKEN

Pour a good splash of olive oil in bottom of tagine. Add two chopped red onions

Top with thickly sliced brown/white onion. Top with 10 chicken pieces, 2 sliced

tomatoes, 2-3 thickly sliced potatoes and more sliced onions on top.

Sprinkle with:

1 tsp cracked pepper minced/chopped garlic

1½ tsp ginger 1½ tspn salt

1½ paprika 1½ tspn cumin

1 bunch coriander (cilantro) chopped ½ cup parsley chopped

½ preserved lemon sliced finely Good dash of water

Put lid on tagine. Place on stove top.

Bring to simmer and cook ½ hour for chicken, longer for beef.

27

TAGINE LEMON CHICKEN 4-6 cloves of garlic Olive oil for marinade & pan-frying

2 chickens, cut in pieces (or similar amount of breasts or legs).

¼ tsp fresh ground black pepper 1 tsp turmeric

pinch of saffron threads 1 tsp cumin

1 stick cinnamon or ½ tsp ground cinnamon ½ salt or to taste

1 tsp ground ginger (or 2 tsp fresh ginger)

3 onions finely chopped 2 cups chicken stock (or water)

1 cup green or Kalamata olives or 8 fresh dates pitted and halved

3 preserved lemons, rinsed, pulp removed and sliced thinly

1 cup coriander (optional) 1 cup flat leafed parsley chopped.

Mix together garlic, black pepper and a spoonful of oil and rub the mixture into

the chicken and set aside for a few hours or overnight.

Heat the oil in a large tagine or Dutch oven and fry the chicken till golden brown

on all sides. Add the spices and onions and stir-fry over high heat for a few

minutes. Add chicken stock, and preserved lemons. Bring to the boil, reduce

heat and cover. Simmer on low heat for 30 minutes or more. At the end of the

cooking add olives or dates, parsley and coriander. Add salt and adjust

seasoning. Serve directly at the table with couscous or rice.

VEAL BIRDS – AKA SPOGGIES

Stuffing

Fresh bread crumbs Pepper & salt

Mixed herbs 2 cloves garlic

Fresh parsley, chives, basil or other fresh herbs.

Hammer steak, veal or whatever available meat until thins. Cut into strips,

approx. 2” – 3” and cover with small amount of stuffing. Roll and skewer with a

toothpick or two. Sprinkle with flour. On the stovetop, heat a heavy-based pan

or Dutch oven with 1 – 2 tablespoons oil. Brown the “Birds” until gentle brown.

Pour off excess oil, leaving sufficient to make gravy. Stir in 2 tablespoons flour,

soy, Worcestershire and tomato sauces and a cup of claret or sherry. Adjust

seasoning. When gravy is correct consistency, put back to simmer for 20

minutes. Serve with season vegetables and crusty bread to mop up the gravy.

I have memories of Brother dear balking at the idea of consuming “Spoggies” –

(aka sparrows) which we had nicknamed this particular dish. He was reluctant to

eat the poor little things and was most relieved to discover we were just being

silly. Mind you, we grew up in a household which regularly claimed to have

Alligator’s Eyeballs and Ping-Pong Sauce on the menu!

28

FISH & SEAFOOD

CRAYFISH MORNAY Crayfish tails, claws and meat 1 tspn each pepper (white) and salt

2 tablespoons butter 2 tbsp. plain flour

1 tbsp brandy or sherry 300mls good crayfish or fish stock

250mls cream.

Should you be so lucky to have fresh crayfish, be gentle with seasoning and

cooking time, and do as little as possible to detract from the hero of this dish.

Put butter in a saucepan over small heat. Add flour and form a roux. Gradually

add stock, stirring continuously, until quite thick and smooth, but do not

overcook! Add other ingredients and serve in cleaned shells. Check seasoning.

CRAYFISH BISQUE

Crayfish tails, claws and meat 1 tspn each pepper (white) salt

2 tablespoons butter 2 tbsp. plain flour

1 tbsp brandy or sherry 600mls fresh crayfish or fish stock

250mls cream.

This is really a variation on the recipe above, but uses more stock to produce

the soup. Be gentle and do as little as possible to detract from the flavours of

the core ingredient. Put butter in a saucepan over small heat. Add flour to form

a roux. Gradually add stock, stirring continuously, until quite thick and smooth,

but do not overcook! Add other ingredients and serve hot or cold with a dollop

of cream and finely chopped chives. Check seasoning.

FISH MORNAY – tuna or salmon

2 tablespoons butter 2-heaped tbsp. plain flour

Pint of milk pinch salt

1 chicken/beef stock cube 1 tin of fish/tuna/red salmon

1 tin of sweet-corn (optional).

Put butter in a saucepan over small heat. Add flour and form a ball. Gradually

add milk, stirring continuously, until quite thick and smooth. Add other

ingredients and serve on plain white rice or by itself on crackers.

Can make into Vol au vents with puffed pastry if you’re looking for starters.

I couldn’t get my lot to eat this stuff but it was in my 1974 recipe file along

with several other “gems” from neighbours gathered for my “Chooks Night –

cum Kitchen Tea.” It describes also the basic method for making a white sauce.

29

GARLIC PRAWNS

Ingredients per person

4 Green prawns Olive Oil

Butter Seeded chillies

1 clove garlic Cracked black pepper.

Take green prawns and remove shells around body, leaving head and tail end on

if possible. De-vein as carefully as possible. Rinse and pat dry on paper towel.

In a heavy pan, heat 1-tablespoon of olive oil and butter, 1 clove of crushed

garlic and 1 seeded chilli per person. Throw in the prawns, add cracked black

pepper and cook very quickly for about 30 seconds. Serve with bread to mop up

the garlic butter and a fresh salad to accompany.

Definition of Romance: Both partners eating garlic prawns! A must if you want a

second date!

SCALLOPS IN PERNOD SAUCE

Poach de-bearded scallops in about 600 mls of milk for 3 minutes. Set aside to

cool. Make a white sauce with butter, flour and the poaching milk. Season to

taste. Add 2 tbspn of Pernod. At the last minute, add the scallops to the sauce

to reheat and place in shells on the plates. Garnish with finely chopped fennel

or dill. The taste is of aniseed and makes a lovely rich sauce for scallops or any

other shellfish.

SALMON MOUSSE (Mum’s favourite) 8oz can of Red Salmon 3 tbsp. salmon liquid

3 tsp gelatine (or 1 sheet) 2 tbsp. mayonnaise

Ground black pepper 2 tbsp. grated cucumber (optional)

Pinch salt 2 tbsp. grated onion

Juice of 1 lemon.

Melt the gelatine with salmon “juice” – dissolve completely. Add o cream & mayo.

Add cucumber, onion, lemon juice, pepper and salmon. Bung it all in the blender –

put into greased moulds and chill well before serving.

30

SALMON PATE’ 8oz can of Red Salmon ½ cup hot water

1 tsp gelatine (or 1 sheet) 3 tbsp. mayonnaise

Ground black pepper Pinch salt

2 tbsp. spring onions or grated onion 1 chicken stock cube

2 Tspn lemon juice ½ cup cream.

Melt the gelatine with salmon “juice” – dissolve completely. Bung other

ingredients into blender. Put into greased moulds and chill well before

serving.

SMOKED TROUT WITH LEMON BUTTER SAUCE

1 Smoked trout 600 mls milk

2 tbsp. butter 2 tbsp. plain flour

Ground black pepper Pinch salt

Juice of 1 lemon.

Poach the trout in milk and set aside to cool. Carefully peel off the outer skin

and de-bone if desired. Make a white sauce from the butter, flour and poaching

milk. Adjust seasoning, and then add lemon juice. Reheat the trout in the sauce

– or separately. Garnish with sprigs of fresh herbs. Lovely, either hot or cold.

OYSTERS A’ LA MER-VEL-OUS

Enormous quantities of freshly shucked oysters Juice of 1 lemon

1 tbsp. medium chilli sauce 1 tbsp. soy sauce

2 rashers of finely chopped bacon.

Assemble oysters on griller plate with small heap of bacon in each shell. Pour a

tspn. of the sauce over each and quickly grill until bacon cooked. This variation

was discovered when I ran out of Worcestershire sauce and was named for the

benefactor of a bottle of Econda chilli sauce – Wilderness Wildman, Alec Marr.

WHITEBAIT OR CALAMARI

Take these cute little fishes and coat them with seasoned flour in a plastic bag

filled with flour, ground black pepper and Cajun spice. Heat olive oil until very

hot. Drop in the fish or calamari rings (in small batches) and fry for a couple of

minutes until crisp.

Drain on paper towel and serve with lemon wedges and optional tartar sauce.

31

VEGETARIAN’S DELIGHT

BEAN DIP 1 cup beans; borlotti, canneli, white, red kidney beans etc., (you can use tinned)

2 onions 2 cloves of garlic

Salt, pepper, generous squeeze of lemon.

2 tablespoons rice bran or olive oil is best -( infused with garlic and chilli).

Optional: red capsicum, fresh dill, basil or other herbs.

Take 1 cup of any type of bean; borlotti, canneli, white, red kidney beans etc.

Soak overnight or as long as possible (cuts down cooking time).

Cook beans until tender. Don't add salt as this will make the pulsars tough.

Only add salt when cooking is completed.

Gently fry 2 onions until soft, with 2 cloves of garlic. Don't brown, but cook

until translucent and the "raw" onion and garlic flavours are developed.

Put the beans and onion & garlic into the whizz and blitz. Drizzle in oil (rice

bran or olive oil is best - especially if infused with garlic and chilli). Add salt,

pepper, generous squeeze of lemon. You can add other tasty bits such as a

couple of tablespoons of red capsicum, fresh dill, basil or other herbs.

Adjust seasoning to taste and place mixture into individual pots or dishes.

Toast some sesame seeds, flaked almonds or pine nuts in pan. Sprinkle over the

pots of dip and serve warm with corn chips, toast rounds or crisp breads.

Quick tips & variations

This is a really quick and tasty starter that is also good for sandwich fillings

with cheese, rocket and tomato, or eaten with tacos or Mexican dishes. It has a

smoother texture than hummus, and can sit alongside several other dips and

variations. For example, you can change taste and colour by adding a quantity of

roasted beetroot, or sweet potato.

If you're in a hurry, or haven't got time to soak and cook beans, you can use a

tin of any sort of beans that have been drained and rinsed. It helps to develop

the flavours if the beans are warm, so it's advisable to warm the tinned beans

before processing in the whizz. A minute or two in a microwave is enough.

32

CHICKPEA STEW 2 tablespoons Olive Oil 1 finely sliced Red Onion

3 finely sliced Garlic Cloves 2 teaspoons freshly grated Ginger

2 seeded and finely chopped green chillies 1 teaspoon sea salt

800 g tinned Chickpeas drained 1 teaspoon ground Cumin

1 teaspoon Turmeric (optional) 1 teaspoon ground Black pepper

1 tablespoon Lemon Juice 250 g Cherry Tomatoes

100 g baby English Spinach leaves.

Heat a large deep frying pan over a medium to high heat. Add the oil, onion,

garlic, ginger, chilli and salt. Cook, stirring, for 5 minutes, or until the onions

are soft. Add the chickpeas, 80 ml (1/4 cup) water, cumin, turmeric and pepper

and cook for 5 minutes, or until the water evaporates. Add the tomatoes and

cook for another 2 minutes to soften. Remove from the heat, stir through

lemon juice and taste for seasoning. Stir through spinach and set aside.

FELAFELS

½ cup chick peas (pre-soaked minimum 2 hrs) 1 onion chopped

2-tsp. garlic chopped ½ bunch parsley chopped

3 tsp. ground cumin 3 tsp. ground coriander

1 tsp. hot paprika 1 tsp. salt

¼ tsp. baking powder 1½ cups breadcrumbs

Optional, use fresh coriander if available, reduce parsley by half.

Oil for deep-frying

Using food processor mince chickpeas (soaked but uncooked), onion, garlic,

parsley, coriander and bread individually. Place ingredients in large bowl and add

spices, salt and baking powder. Mix well. Put through blender again quickly.

Shape into small balls and drop into hot oil and fry. Eat in warm Pitta bread with

hummus, tabouli, yogurt and cucumber dip.

GUACAMALE

1 avocado ½ green & ½ red capsicum

½ onion 2 cloves garlic

Add 2tbspn salad dressing Juice from a lemon

½tsp pepper Chilli to taste

½tsp salt

Mash avocado Add ingredients. Chill for 1 hour and serve with Pitta bread or

corn chips.

33

HOUMMOUS

250g chickpeas soaked overnight or 1 can ½ cup of tahini

1 tbsp. ground cumin 1 tbsp. ground coriander

¾ tsp. salt ½ cup olive or rice bran oil

1 – 2 cloves of crushed garlic ½ lemon juiced.

Cook chickpeas for 1 hour until tender, or canned works very well. Mix all

ingredients except tahini in food processor. Add enough of the cooking water

from the chickpeas to make a fine puree. Add tahini, adding just enough to

thicken it to your desired consistency. Decorate with olives and paprika.

LENTIL BURGERS 1 cup Walnuts 1 cup Fresh breadcrumbs

2 cloves Garlic 1 teaspoon Chilli flakes

2 tablespoons Oil 1 egg

Herbs, parsley, ground coriander Salt & Pepper

1 Cup cooked lentils (brown or green cooked for about 20 minutes until soft).

Whizz Walnuts and Fresh breadcrumbs together. Add cooked lentils with

remaining ingredients and combine in whizz. When combined, scoop into balls

and fry in pan until golden, (takes approximately 7 mins per side).

Serve in pocket pita with salad, yoghurt dip.

Quick tips & variations

Can make small ones for finger food. These taste really good.

NAAN BREAD 1 package active dry yeast 2 teaspoons sugar

¾cup warm water 1½ cup Plain flour

1 teaspoon salt ¼cup ghee or vegetable shortening

3 tablespoons plain yogurt melted butter for brushing.

Measure ¾cup warm water in a measuring cup. Add sugar and yeast. Allow yeast

to soften and stir until yeast is dissolved. Cover measuring cup with towel and

allow yeast and water to froth for 5-10 minutes. In a medium mixing bowl,

combine flour and salt. Add yeast water, yogurt, and ghee (or vegetable

shortening) and begin to knead for 5-10 minutes until a dough forms.

Place dough in bowl coated with oil and turn dough around to evenly coat. Cover

bowl with towel and allow to rise in a warm area for about 1 hour or until the

dough has doubled.

34

Preheat oven to 400*F. Divide dough into 10-12 pieces and roll out on floured

surface into circles. Place rolled out dough on greased baking sheet or hot pizza

stone and brush with melted butter. Cook in oven for 8 minutes or until lightly

browned and puffed up. Serve naan immediately or store in pantry or freezer.

10-12 servings.

Naan is a flatbread found in Iran, Afghanistan, Pakistan, India, and other

surrounding countries. Naan is served for dipping or stuffed with a variety of

meats and vegetables. Topping can also be placed on top of the bread. Naan is

like pita, yet softer and most of the time larger. It can be frozen in freezer

bags for up to 30 days.

PITA BREAD 1 package of yeast 1½ cup of warm water

3 cups of flour 1¼ teaspoon of salt

1 teaspoon of granulated sugar

Prepare the Pita Dough

First activate the yeast. Dissolve the yeast in ½ cup of warm water. Add sugar

and lightly stir until dissolved. Let it sit for 10-15 minutes until the water is

frothy. Make a depression in your bowl of flour and pour in your yeast mixture.

Slowly add 1 cup of warm water and stir with a wooden spoon until the mixture is

combined. Flour your working surface, place the dough and knead it for 10-15

minutes until it is elastic. Coat the large bowl with olive oil and place your

kneaded dough. Turn the dough so it is also coated in oil. Place the bowl in a

warm place to sit for 1 hour until the dough is doubled in size.

Flour your working surface and roll out your dough in a shape of a rope. Cut the

dough into 10-12 small pieces. Roll out each ball of dough with a floured rolling

pin into circles about 5-6 inches and ¼ inches thick. Preheat the oven to 500 *F

and place your rack at the bottom of the oven. Bake each circle for 4 minutes.

When the bread puffs up, turn over and bake for 2 minutes on the other side.

When the pita browns on the second side, remove the pita with a spatula and

add additional for baking. You can store pita bread in a pantry or bread box for

a week and up to a month in a freezer.

35

UPSIDE DOWN POTATO SALAD

Salad

2.2kg potatoes 4 bunches English spinach

3 medium sized leeks, washed, green end removed 2 red peppers, roasted

2 tspn butter 2 tspn sugar

Sea salt and pepper 1 cup water

Peel and chop potatoes into 3cm squares and cook in salted water until just

done. Allow to cool. Blanch spinach and refresh in iced water or under running

tap. Squeeze until dry. Slice leeks into 2cm circles. Melt butter and sugar in a

26cm pan. Add leeks and water and gently fry for a few minutes on each side to

caramelise. Allow to cool.

Dressing

1 cup mayo or homemade aioli 1 cup sour cream

1 cup Greek style natural yoghurt 2 bunches chives

1 bunch mint, leaves chopped 1 bunch dill, chopped

Salt and pepper.

Mix all dressing ingredients together. Gently fold through potatoes.

Line a 23cm cake tin or glass bowl with cling film and then cover bottom and

sides with spinach, potatoes, leeks and red peppers. (It is served upside down

so arrange as desired). Continue to layer ingredients until finished. Cover and

press gently to compact. Best turned out after it has been refrigerated for a

few hours, allowing it to set.

SAUTEED MUSHROOMS 2 tbsp. Olive oil 1 tsp. of chopped garlic

2 tbsp. Butter 4 tbsp. Sherry or brandy

4 Large Field Mushrooms 4 tbsp. Grated Parmesan

4-tbsp. Pecorino Cheese ½ tspn black pepper

½ tspn ground rock salt

Heat ovenproof skillet with oil and butter. Place mushrooms in pan tops face

down. Cook on moderate heat for 3 –4 minutes. Turn and reduce heat. Spread

garlic into the caps, with ground pepper, salt, sherry, and Parmesan / Pecorino

cheese. Transfer to oven and cook for a further 10 minutes.

36

TONY’S LENTIL SHEPHERD’S PIE

2 Tablespoons vegetable oil 1 cup chopped onions

1 clove minced garlic 2 Tablespoons flour

1½ cups vegetable broth ¼ teaspoon dried thyme

salt or to taste cracked pepper to taste

2 cups cooked lentils (or canned) brown lentils 1 cup frozen mixed vegetables

Sweet corn Optional: Fried mushrooms

3 cups mashed potatoes

Preheat the oven to 350* F.

Grease a 9x5x3 loaf pan. In a medium sized saucepan, heat oil and add onions

and garlic. Cook, stirring until softened, about 2 minutes. Stir in the flour until

absorbed. Add the broth, thyme, salt and pepper. Cook, stirring until boiling.

Stir in lentils and vegetables. Spoon into pan.

Cook plenty of peeled potatoes until soft. Drain and whip, adding extra butter

and milk, pepper and salt to taste. Spoon gently onto the lentil mixture in pan.

Leave a hole in the centre so that steam can escape or it tends to bubble out.

Bake 40 minutes or until potatoes are browned on top.

VEGETABLE TAGINE Any combination of vegetables can be used in this vegetable tagine.

Use red, yellow and green capsicum, zucchini, zucchini flowers, onions, tomatoes,

carrots and olives. The vegetables are best picked fresh from the garden.

Cut vegetables into strips of similar length and layer attractively in the tagine.

Prepare sauce.

1 cup water 1 tbs tomato paste

Garlic black pepper

Stir together the above ingredients then add each of a heaped dessertspoon

paprika, cumin, dash of saffron powder, then just before serving, parsley.

Mix and spoon over vegetables. Pour over a little olive oil. Cover and place on

stove. Cook over low heat for 30 minutes. Just before serving, add parsley.

The tagines are often cooked on charcoal braziers.

37

DRINKS

FRUIT SMOOTHIES

½ cup of cold milk

Fruits that may blend well (strawberries, bananas, raspberries etc.)

¼ cup of flavoured yogurt

Blend all fruits and ½ the milk until a desired texture. You can add 1 tsp. of honey

if desired. Pour the rest of the milk in the blender and whiz, until frothy. Pour

into a tall glass and serve. Makes 1

MINT TEA 2 teaspns loose Chinese gunpowder or green tea 6 mint leaves, crushed

2½ cups boiling water 2 teaspoons sugar

Mint tea is more than just a drink in Morocco. It is shared as a sign of

hospitality, friendship and tradition. It is traditionally served very sweet and in

small decorated glasses. Combine all ingredients in a medium bowl; cover and

steep 5 minutes. Strain tea mixture through a fine sieve into glasses; discard

solids. Decorate with a fresh mint sprig.

MAX’S GINGER BEER

4 cups sugar 1 tbsp ground ginger

4-juiced lemons 24 cups cold water.

Put all together and stir well. Strain. Pour into flagons. Add 6 sultanas to each.

Store in cool spot and leave undisturbed. Best to place in cartons, so if one

explodes you won’t see the domino effect in action! The brew is ready when

sultanas rise.

NANNA’S CHOCOLATE SYRUP ¾ cup cocoa 1 cup water

2 cups sugar 2 teaspoons vanilla.

Mix dry ingredients. Add water and bring to the boil. Simmer for 7 minutes and

add vanilla. Cool, before bottling. Delicious, either hot or cold, or with ice cream.

Or used in a glass of ice-cold milk with a scoop of ice cream as a refreshing iced

chocolate. Keeps well in fridge if you can make it last!

Fran and I have been making this for our annual Christmas goodies baskets. Each

batch makes 4 small bottles. They are much appreciated by recipients.

38

PARTY DRINKS

KEITH FORD’S CHAMPAGNE COCKTAILS

At least 2 hours before required, marinade washed, whole, hulled strawberries in

a bowl, sprinkle with castor sugar, plus 1 cup each orange Curacao or triple sec,

brandy and the juice of 1 lemon.

Chill large punch bowl, place a large block of ice, half the strawberries & marinade,

1 bottle each sparkling wine, lemonade and / or ginger ale. Add sprigs of mint,

ladle & hey presto - Instant party!

Top up guests and punch bowl as often - and as much as required – and you can

keep the guests from getting too boozed – just add extra lemonade or ginger ale

if your guests are getting too raucous.

This little miracle of nature has been perfected by dear old Father Ford over

about 5 decades and a regular and sought after feature of Open House Events @

the Fords on Christmas Day – Just ask Audrey Lord about the plum pudding which

spontaneously exploded after about 4 of them! A frequent party starter at Ford

events. Very popular at Fran & Robbie’s recent engagement party.

MINT JULEPS

2 oz. Whiskey or Bourbon 1 dessertspoon castor sugar

1 tbsp. water Fresh mint

Crushed ice

Put 4 – 5 sprigs of fresh, washed mint into a tall 12 oz. Glass; add sugar & water.

Crush mint and sugar together until sugar has dissolved and the flavour of the

mint is extracted. Add whiskey or bourbon; fill glass with crushed ice.

As noted in the Women’s Weekly Party Food & Drink Book Circa 1968, the Mint

Julep is one of the most popular drinks in America’s Deep South. Traditionally

made with Bourbon, but Scotch Whiskey maybe to the Australian taste, (for

some) and is a delightful drink to serve at parties on hot summer nights!

39

RICHARD’S JAPANESE SLIPPERS

Mix equal parts of Midori, Cointreau and fresh lemon juice in a shaker with heaps

of crushed ice. Pour into cocktail glasses filled with crushed ice and watch the

party brighten up!

Pull back on the lemon juice if you prefer a little sweeter – this is guaranteed to

refresh and revitalize on a stinking hot night…At least for the first two drinks.

Then - Whammo – party time!!!!!!

WATERMELON DAICQUIRIS

Remove the rind and pips from about ½ a watermelon and place into a blender.

Puree the fruit with 1½ cups of white rum and juice of about 4 limes (½ cup).

Add a handful of ice and whizz. Pour into a jug with more ice and sprig of mint.

Refreshing as a pre-dinner drink or summer offering.

40

DESERTS & PUDDINGS

ANNA’S GOLDEN SYRUP DUMPLINGS

½ cup of sugar 2 tbsp. butter

2 tbsp. of golden syrup 1 cup SR flour

1 egg Milk

Pour the water and sugar in a saucepan with ½ of the butter and all of the

golden syrup. Bring to boil. Rub the rest of the butter into the SR flour. Add

the egg and enough milk to make light scone dough. Put spoonful’s of dough into

boiling syrup and cook for 20 minutes. Serve with whipped cream and ice cream.

ANNA’S LEMON DELICIOUS PUDDING

1 tbsp. of butter 1 cup of milk

2 tbsp. of SR flour 1 cup of sugar

The rind and juice of 2 lemons 2 eggs (separated)

Cream butter and sugar well. Add sifted flour, pinch of salt, lemon bits. Add

beaten egg yolks and milk. Add stiffly beaten egg whites, pour into greased pie

dish and stand in cold water. Bake slowly for 40 minutes.

ANNA’S STICKY DATE PUDDING

Pudding:

6 oz dates 1 tsp. Bi-Carbonate of soda

2 oz soft butter 6 oz caster sugar

2 eggs (room temperature) 6 oz SR flour

½ tsp. Vanilla

Sauce:

7 oz of soft brown sugar 6 tbsp. double cream

5 oz butter ½ tsp. vanilla essence

Grease 7” square tin. Pour 300mls of water over dates and bring to boil.

Remove from heat and add Bi-Carbonate and leave to side. Cream butter and

sugar with beaters. Add eggs one at a time and beat well. Carefully fold in

flour. Stir in dates with liquid and vanilla. Pour into greased tin. Bake in centre

of oven at 180ºC for 30-40 minutes. Now it’s time to make the sauce. Mix

sugar, cream butter, and vanilla in a pan and cook until it all bubbles. Pour a little

sauce over the cooked pudding. Return the pudding to oven and let sauce bubble

on top. Serve with sauce, ice cream, cream and custard if you dare!

41

BREAD AND BUTTER PUDDING - QUICK CHEATS’ VERSION

1 tbsp. of butter/margarine 6 slices fruit or white bread

1/3 cup of mixed dried fruit 2 eggs

1 cup of milk 2 tbsp. of caster sugar

3-4 drops of vanilla essence 1 tbsp. of apricot jam

1 tsp. water Icing sugar for dusting.

Butter 4 micro-safe and flameproof ramekins. Spread butter over both sides of

bread. Cut 2 of the slices into 2.5cm rounds with a scone cutter and reserve. Cut

trimmings and remaining slices into small pieces. Layer bread pieces in dishes,

sprinkling with some fruit. Arrange reserved rounds over top; sprinkle with

remaining fruit. Beat together eggs, milk, caster sugar and vanilla essence; pour

over bread. Cover loosely with plastic wrap. Place dishes apart in microwave.

Microwave 3-4 minutes until mixture begins to set around edges. Transfer dishes

to oven-griller; grill about 1 minute until crisp and golden. Place jam and water in

small micro-safe bowl. Microwave until jam is melted for 30 seconds. Brush over

puddings. Dust with icing sugar and serve warm. Better to spend the time baking

in oven, but this one can work as a quick microwave dish.

CHAMPAGNE CRUST (from Green & Gold Cookbook circa 1947)

Sufficient fruit to half fill medium pie dish - can use fresh or tinned fruit.

½ cup of sugar 125 Gm. butter

1 egg 1 cup SR Flour

½ cup of milk.

Boil sufficient fruit to half fill a medium pie-dish. For the batter, cream sugar

and butter. Add one egg and half a cup of milk. Sift in one cup of SR Flour. Pour

over the fruit, which must be boiling. Cook for 20 –30 minutes in pre-heated oven

at 375* F. This batter can cover any type of fruit, fresh or from a tin. Apricot,

peach, strawberries and raspberries can be combined or used alone to produce

this very simple pudding.

CHOCOLATE MOUSSE (Serves 6) 300g good-quality dark chocolate, broken up 3 eggs (room temperature)

1/4 cup (55g) caster sugar 300ml thickened cream

To serve: extra whipped cream and grated chocolate.

Place the chocolate in a heatproof bowl over a pan of gently simmering water.

Don't let the bowl touch the water or it will burn the chocolate. Stir until melted.

Remove bowl from heat and set aside to cool slightly.

Place eggs and sugar in a large bowl and whip for 5 minutes, until mixture is pale,

thick and doubled in volume. Fold in cooled chocolate until combined.

42

In a separate bowl, whip cream until thickened (be careful not to over-beat).

Carefully fold the cream into the chocolate mixture, trying to keep the mixture

as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1

hour. Remove from fridge 15 minutes before serving, then top with extra whipped

cream and grated chocolate to serve.

Can add your favourite liqueur to the chocolate when melting, or I've managed to

get away with adding at the last stage before placing in glasses, so any

teetotallers won't have to grin and bear the booze! Cointreau, Triple Sec, or

brandy work well.

CRÈME CARAMEL – EASY MICROWAVE VERSION

5 tsp. sugar 60ml cold water

5 tsp. extra water 1 cup milk

1 tbsp. caster sugar 3 - 5 drops vanilla essence

2 beaten eggs.

Place the sugar and water in small microwave safe bowl. Microwave uncovered

on high power for 5-6 minutes until syrup is deep golden in colour. Watch syrup

carefully; it browns suddenly and will burn if overcooked. Remove from oven;

stir in extra water and cool for 5-10 minutes. Pour caramel evenly into four ½

cup-capacity ramekins or micro-safe moulds. Set aside. In a microwave-safe

bowl, combine milk, caster sugar and essence to taste. Cook, uncovered, at high

power for 2 minutes, stirring halfway through. Stir hot milk into beaten eggs;

carefully pour mix over caramel. Loosely cover dishes with plastic wrap. Micro-

cook on medium until custard feels firm to touch (about 5 minutes). Stand for

10 minutes before turning out. Serve warm or cold with fresh fruit, as desired.

CRÈME CARAMEL – PORTUGESE VERSION

Toffee

200gms sugar 50 - 75ml cold water

Make toffee in pan until golden brown. Line your moulds well with this mix.

Filling

200gms sugar 1 tspn vanilla extract

12 beaten eggs 1 litre milk

Cinnamon quill Piece of lemon rind

Heat milk with cinnamon quill and lemon zest until boiling. Let flavours steep for

a couple of minutes while cooling slightly. Whisk eggs with sugar, then pour in

the almost boiling milk. Strain custard and pour into prepared moulds. Place

these into a water bath, (with water halfway up the sides). Bake in oven 150 –

160 *C for 30 minutes. When cooled, turn out onto plates, with caramel sauce.

43

CUSTARD - FOOLPROOF

600mls milk 2 tbsp. custard powder

1 tbsp. sugar 1-2 egg yolk

1 tsp. of vanilla essence.

Take 4tbsp. of milk and mix with the custard powder and add the sugar. Bring

remainder of milk to boil, and then slowly add to custard mixture, stirring briskly.

Add the egg yolk(s) and vanilla. Return to saucepan and bring to simmer whisking

constantly. While cooling, remove the top skin. Can be micro waved in a jug, cook

on high for 2 minutes, whisk briskly. Return for another 2 mins on high. Whisk

again, or strain to remove any lumps.

The method remains stable if made ahead of time. The “real” eggs ensure

richness and flavour, but the addition of the custard powder stabilises the

custard and prevents “splitting.”

GOOEY CHOCOLATE PUDDINGS 125 g (70%) dark chocolate, finely chopped

125g unsalted butter 3 large eggs

150g sugar 35g plain flour.

Preheat oven to 200c. Put butter and chocolate in a bowl and suspend on a pan

of simmering water. Whisk every now and then until melted. As the chocolate

melts, whisk together the eggs, sugar and flour until just blended. Gradually

whisk in melted chocolate mix. Set aside to rest.

Grease 4 ramekins with butter, then flour. Pour the mix into the ramekins and

put them on a sheet of greaseproof paper on a tray. One neat trick is to pop in

a piece of chocolate into the centre of each pudding. When the pudding cooks,

this will stay molten and guarantee a swishy centre, even if you muck up and

overcook the puddings! Place in oven and bake for 10 – 12 mins, until the tops

are firm and cracking slightly and the edges set.

Serve immediately and serve with a jug of cold, cold cream for people to pour

into their pudding's hot squishy middle as they eat.

44

LORD MONTGOMERY’S MOTHER’S CHRISTMAS PUDDING

500g Brown Sugar 500g Butter

125g SR Flour 500g Fine white breadcrumbs

½ teaspoon Salt 500g Raisins

500g sultanas 125g Chopped Dates

125g Currants 125g mixed peel

125g Blanched chopped almonds 10 eggs

1 teaspoon mixed spice 2 large tablespoons treacle

125g Crystallized cherries 5 carrots finely shredded

1 - 2 large wineglass of rum or brandy

Prepare the fruit 1 - 3 days before and pour half the spirits over the fruit.

Cover and leave in a cool spot. The next day-cream the butter and sugar. Add

eggs one at a time, beating well between each egg. Then add the fruit, flour and

then breadcrumbs, salt and all other remaining ingredients. Mix thoroughly.

Put into greased pudding basins or floured and scalded pudding cloth. Steam (or

boil) for five hours, (keeping water topped up during the cooking period), then

store in a cool place. On Christmas Day boil again for at least two hours. Flame

with a generous tot of brandy and don’t set the house on fire! Serve with

custard, cream and ice cream. (Microwave covered on high for 20 minutes).

This is a serious pudding, too big to make a single pudding from. I tend to make

double this amount, and divide into 1 & 2 kg serves. This usually gives me a

couple of Big 2kg puddings and about 5 x 1kg. They make a lovely gift for time

poor friends and family. Each pudding needs about 1 hour per kg.

45

THE FAMOUS ONE EGG PAVLOVA

1 egg white 1 cup castor sugar

2 tblspn boiling water 1 tspn vanilla

1 tspn vinegar 1 tspn baking powder.

Mix egg white and castor sugar in bowl, leave a minimum 4 hours, or preferably

overnight to dissolve sugar. Beat egg white & sugar for 2 minutes on speed 4.

Add boiling water, vanilla, and vinegar. Beat 15 minutes on speed 7-8. Fold through

baking powder. Pipe or form bowl shape onto greased and floured tray. Bake in a

slow oven for 1 hour. Cool in oven with the door ajar, so it cools slowly and doesn’t

collapse.

Fill Pavlova with whipped cream, strawberries, passion fruit, kiwi fruit etc.

This recipe was smuggled out of a Northern rural community with a great deal of

undercover espionage by my Mum’s poultry supplier – the infamous Mata Hari of

Kadina – Mrs. Cooper. Whilst this is a dish not often made in modern times of diet

consciousness – it is truly a wicked treat which makes all shop purchased pavlova's

as they should be treated with disdain, resembling either bloody cardboard or

squishy over sweet gloop!

46

LEMON MERINGUE PIE - FRANNIE’S VERSION

Piecrust:

125gms of Niece/ Marie biscuits 2½ tbsp. of butter

Filling:

1 tin of condensed milk 3 egg yolks

1/3 cup of lemon juice

Topping:

1 tbsp. of Caster sugar 3 egg whites

Crush biscuits so that there are no big lumps, then melt butter. After the

butter has melted, combine with the biscuits - mixing by hand. When the butter

is mixed in evenly, place in a baking dish. Press the mixture down to make the

base. To make the filling; combine the 3 egg yolks, condensed milk and the lemon

juice. Now you pour the filling mixture onto the base and refrigerate.

Now it’s time to make the topping. Beat the egg whites until soft peaks appear.

Add the caster sugar and continue bearing until medium peaks appear. Once this

is done, it is just a matter of folding the egg whites onto the rest of the pie,.

Bake in moderate oven 180*C for 5 - 7 minutes or until the top is golden brown.

Remember to keep an eye on it because it burns very easily!

Gran Fran taught Frances to make this one – she did well, she knows it by heart!

MAX’S LEMON MERINGUE PIE

Pastry Case Filling

5 oz. SR Flour 1 tin condensed milk

¼ cup cornflour 2 egg yolks

2 oz. icing sugar Juice & rind of 3 lemons

3 oz. melted butter 1 egg yolk.

Topping

2 egg whites 2 tbsp. castor sugar

Pinch cream of tartar.

Mix together pastry case and form into greased spring form pan. Bake blind

and cool Place mixed lemon filling in pastry case. Add beaten meringue topping.

Bake in moderate oven (180˚C) (350˚F) until meringue peaks are golden brown.

Cool. Refrigerate and enjoy.

This pie has featured in Ford Family folklore for nearly 40 years since the

2/3rd Machine-Gunner’s Picnic when Erika tested her brother’s humour with the

“cream pie in the face” and somehow managed to live to tell the tale!

47

MERINGUES

4 tablespoon water 2 cups sugar

4 egg whites

Boil water and sugar together 1 minute. Beat egg whites until stiff. Pour in the

boiling sugar syrup mixture and beat until stiff again. Place spoons full or pipe

onto greased & floured tray. Bake in a slow oven 250* F for 10 – 15 minutes.

Serve with fresh fruit slices such as mango, strawberries and/or kiwi fruit.

Delicious and definitely not for diabetics!

Variation: Use brown sugar to colour and flavour the meringues! Or gently fold

through ½ cup of shredded coconut at the end when the meringues are made.

RED WINE SYRUP Pour over grilled fruit

1 cup red wine 1 cup honey

1 cup port 1 cinnamon quill

Put ingredients into a saucepan over medium heat. Reduce volume by half.

When the right consistency, turn off heat and pour into a jug. Lovely over

grilled fruit, or desserts. Can add extra liqueur (such as Cointreau or triple sec)

if you want to enhance flavour.

ROMA’S BAKED CHEESECAKE A Timeless Classic

Pie Crust:

250 Gms niece or butternut biscuits ¼ cup butter

½ cup coconut

Filling:

750 Gms. Philadelphia cream cheese 1 cup sugar

2 eggs 1 tsp. vanilla.

Crush biscuits into fine crumbs until no hunks left. Melt butter and add well to

crumbs. Line into spring tin evenly pushing crumbs firmly. Refrigerate while

making filling. Cream cheese and sugar (1 packet at a time) together until really

creamy. Add eggs one at a time, then vanilla essence. Beat well.

Pour into case and bake at 275° for 30mins. Leave in oven until oven is cooled.

Refrigerate for at least 2 hours. When ready to serve, whip cream and put on

top. Sprinkle with grated nutmeg. Alternatively, top with halved strawberries,

kiwi fruit, raspberries etc. or canned apricots & peaches with whipped cream

piped around the edge! Heavenly!

48

SOUFFLÉ (EASY CHOCOLATE) 6 egg whites 1 pinch cream of tartar

65gms sugar 225 grams chocolate (70% cocoa)

50 grams butter 2 egg yolks.

Whip egg whites to stiff peaks with cream of tartar. Add sugar and rewhip.

Melt chocolate over boiling water, add butter. Cool slightly and fold through

egg yolks, before adding egg whites to the chocolate mixture (in 1/3rds).

Gently fold through, being careful not to overwork and knock out air. Put into

pre-greased ramekins (with a little sugar sprinkled over lining). This will hold in

fridge for about 3 hours before baking without losing air bubbles. Bake in

200*C fan forced oven for 12 - 14 minutes. Serve with cream, crème fraise

and / or ice-cream.

Quick tips & variations

The addition of the egg yolks helps to stabilise the mixture. These will hold in

fridge for about 3 hours before baking without losing air bubbles. The intensity

of the chocolate is relieved by the addition of serving cream. You can be a bit

naughty if you whip cream with a tablespoon of Cointreau liqueur. Yum!

Source Simon from “The Cook & the Chef.”

SOUFFLÉ - RHUBARB & BLACKBERRY Fruit Base

Cook 500g rhubarb stalks with 140g castor sugar, a splash of water, then cook

covered on medium heat for 10 minutes. Cook 120 - 150g blackberries with a bit

of lemon zest until soft. Thicken with a bit of rhubarb slurry to thicken. Cool.

Butter ramekin - put in fridge 10 mins then rebutter. Tip some castor sugar

onto the buttered ramekin.

Soufflé Mixture

Whip 4 egg whites with 1 tablespoon castor sugar. Add last 2/3rds sugar (total

75g). Add egg whites gently to the fruit mix (in 1/3rds). Fold gently until

mixed. Fill moulds 6-7 mins at 200* top with (optional) crumble mix. Then pop

back into the oven for another 5 minutes.

Crumble Topping (optional)

75g plain flour 50g butter

50 brown sugar Pinch salt

Rub butter into flour 50g dried oats

Hazelnuts / almonds

Toast in the oven 180* for 10 mins

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SELF-SAUCING CHOCOLATE PUDDING Anna’s easy version 1½ cups self-raising flour 1 cup sugar

3 tbsp. cocoa 1½ tsps. salt

¾ cup milk 3 tbsp. melted butter

1 tspn vanilla essence.

Sift dry ingredients together, and then mix in milk, butter & vanilla. Pour into

large well-greased casserole dish.

Sauce

1 cup brown sugar 5 tbsp. cocoa

2 cups boiling water

Mix sugar & cocoa and sprinkle over pudding mixture. Pour boiling water over

the top. Bake in moderate oven 45 minutes – or until cake mixture has cooked

through. Serve with cream and / or ice cream. Yum Yum Pig’s bum!!!

SELF SAUCING CHOCOLATE PUDDING - VERSION # 2

(Note: This is OK but not as easy as Anna’s above).

¾ cup SR Flour 2 tablespoons cocoa

1½ teaspoons instant coffee Pinch salt

125g. Butter or margarine 2/3 cup castor sugar

2 eggs slightly beaten ½ tspn vanilla essence

1 – 2 tablespoons milk 1 tbsp.n chopped walnuts

Whole walnut or almond halves Whipped cream.

Sift together flour, cocoa, and instant coffee and salt. Cream butter and sugar

until light; gradually beat in eggs and vanilla. Add a little of the flour / cocoa

mixture with the remaining egg, then fold in remaining flour and sufficient milk

to mix to a fairly soft consistency. Spoon mixture into well greased oven dish

and spread evenly. Sprinkle with chopped walnuts or almond flakes.

Sauce

2/3 cup firmly packed brown sugar 1-tablespoon cocoa

1-cup hot water.

In a small bowl, mix together cocoa and brown sugar, stir in hot water and mix

until sugar is dissolved and sauce is smooth. Pour sauce over pudding mixture

and bake in a moderately hot oven (375*F) for 40 minutes. Decorate with walnut

halves and serve warm with whipped cream, custard and or ice cream.

This is a Margaret Fulton recipe and tried & tested at half past terrible by

requests from Fran (in the middle of the night) for custard during a bout of

tonsillitis. Something worked! The pudding was yummy and she recovered her

appetite! Thanks Margaret!

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BISCUITS, MUFFINS & SWEETS

ANNA’S PUMPKIN & HONEY MUFFINS

125g butter ½ cup sugar

¼ cup honey 2 eggs

½ cup natural yogurt 1½ cups mashed pumpkin

1 teaspoon grated lemon rind 2½ cups SR flour

Topping:

½ cup chopped walnuts 1 teaspoon mixed spice

1 tablespoon butter 2 tablespoon sugar

Cream the butter, sugar and honey until light and fluffy. Beat in the eggs,

yogurt, pumpkin and lemon rind. Fold in the flour then fill the mixture into

muffin pans. Place a little of the topping mix on each muffin and press down

lightly. Bake in a moderate oven for 20 – 25 minutes. TIP: About 450gms of raw pumpkin makes about 1½ cups mashed pumpkin puree.

One of the best muffins you will ever make. Forget Floe’s boring bloody scones – put

your butternuts to better use, but don’t attempt with the tougher pumpkins!

This recipe brings a lump to my throat as I remember it to be the first gift from a kind

neighbour at a time when our family needed friendship the most. It was the first of

many tit-bits baked with love from our dear friend “Anna” and we dedicate several

spots to her wonderful art forms.

BURNT BUTTER BISCUITS

8 oz. Butter 8 oz. sugar

8 oz. SR Flour 1 egg

1 tspn. Vanilla

Melt and gently brown butter. Add to sugar and beat. Add flour and egg. Mix

gently. Using two teaspoons, form small balls and drop onto greased tray. Press

halved almond into ball of mixture. Bake in hot oven for 10 minutes or until golden

brown. These were Mum’s favourite stand-bys. Very easy and delicious.

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BASIC BIKKIES

¼ lb. Butter 1 egg

1 cup SR flour ¾ cup sugar

1 cup of Rolled Oats or cornflakes

Cream butter and sugar, add beaten egg then sifted SR flour and stir in the cereal

lightly. Put in teaspoons full on greased slides and bake 15-20min in Moderate

oven (350ºF) (180ºC). Makes approximately 40.

BUTTER OAT SNAPS

1 cup of rolled oats 1 cup of plain flour

¾ cup of coconut ¾ cup brown (or raw) sugar

125g butter or margarine 2 tbsp. of honey

1 tspn. Vanilla 2 tbsp. of water

1 tsp. of bicarbonate of soda optional ½ cup currants

Combine oats, sifted flour coconut and sugar in basin; mix in combined melted

butter, honey, water and soda. Roll teaspoons of mixture into balls and place

about 5cm apart on lightly greased oven trays. Bake in moderate oven for 10-15

minutes, or until golden brown.

CHEESY CHIP BISCUITS

60 g butter 90 Gms cheese

1 cup of lightly crushed potato chips ½ cup of plain flour

1 pinch of mustard Cayenne pepper.

Melt butter in saucepan; add grated cheese, chips, flour, mustard and the

pepper. Mix well. Roll into small balls. Cook in a moderate oven for 12-15

minutes. Makes about 20.

COFFEE CREAMS

½ cup of butter ½ cup of caster sugar

1 beaten egg 2 cups SR flour

1 tsp. of instant coffee (dissolved in 1 tbsp. of boiling water).

Preheat the oven at 160ºC. Cream butter and sugar. Add coffee and egg. Mix

well. Add flour and mix thoroughly. Force through a piping bag with a star

shaped pipe, or place spoonful’s on the tray, allowing room for spreading and

bake. Cool on cake cooler and if you wish, sandwich together with coffee icing.

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COOKY’S LEMONADE SCONES

3 Cups SR Flour 1 Cup cream

1 cup lemonade 1 pinch salt.

Mix ingredients together and turn out onto floured board. Using a scone cutter

(or a glass) cut out scones and place on a greased and floured tray. Pat top of

scones with milk. Bake in a hot oven for 10 minutes until golden brown. Serve

with raspberry, apricot, strawberry jam and a pot of tea! A good excuse to

bring out your best china cups and silverware. A lost little pleasure.

Found in the kitchen of what would grow to be the Tarkine Wilderness Lodge in

Meunna, Tasmania in 2001. Fond friendships were founded on Cooky’s treats.

Serve with jams, whipped cream.

HEALTH BARS

1 egg 2 tbsp. of raw sugar

1 cup of wholemeal plain flour 1 cup Cornflakes or Rolled Oats

½ cup hazelnut or almond meal ½ cup of coconut

½ cup of dates ¾ cup of mixed fruit

2oz butter 2 tbsp. of honey

Mix all ingredients together and place in slab tin. Cook in moderate oven for 20-

25 minutes.

Slice while still warm.

MUM’S ROCKY ROAD

1 Large block of chocolate 1 oz copha

1 pkt. Marshmallows 1 pkt glazed cherries

½ - ¾ cup roasted peanuts

Melt chocolate and copha together. Cut up marshmallows, cherries and nuts.

Place in bowl and pour melted chocolate over and through the mixture. Place into

tray and press into a flattened shape. Refrigerate.

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NUTS AND BOLTS

300g Nutra-grain 350g Salted peanuts

1 pkt of Cream of Chicken soup 1-½ tbsps curry powder

½ dessertspoons of mustard ½ cup warm peanut oil

Mix all dry ingredients together and add the peanut oil. Cool and store in an

airtight jar. Great for party snacks.

SHORTBREAD

1 2/3 cup plain flour 1 pinch of salt

8 oz butter 4 oz caster sugar

1 teaspoon of vanilla

Cream butter, sugar, and vanilla and add sifted flour. Knead well, then pack into

and smooth well. Cook 30 minutes in moderate oven, cut into fingers while warm.

TOFFEE

2½ cups of brown sugar ½ cup of water

2 tbsp. of golden syrup Pinch of Cream of Tartar

1 tsp. of vinegar.

Dissolve sugar in water. Heat gently. Add the rest of the ingredients in.

Boil water to 142ºC without stirring. Pour into patty-pans. Sprinkle with nuts or

100’s and 1000’s.

Can be used to bind whole almonds, peanuts in a brittle. Pour over nuts onto

baking paper, allow to cool. Serve when cold. Smash up and place in airtight

containers.

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CAKES

APPLE & WALNUT THINGO

1 egg 2 oz butter

2/3 cup of sugar 1½ cup of SR flour

2/3 cup of carnation milk 1 apple (sliced)

2 tsp. Cinnamon 2 tsp. sugar (extra)

1 pkt of walnuts.

Cream butter and sugar and add egg. Add the flour and carnation milk and

blend. Put ½ of that mix on the bottom of the cake tin. Place the sliced apple on

the mix then sprinkle the walnuts, extra sugar and cinnamon over the apple. Top

with remaining cake mix, and then bake in a moderate oven for 30 minutes.

No idea what this is supposed to be called. One of those recipes I discovered on

the back of an envelope in Mum’s handwriting without a name or too much

information. Delicious though.

BOILED FRUIT CAKE A’ LA DIMBOOLA COOKBOOK

1 cup sugar 1 cup water (or sherry)

1 cup butter 500 Gms mixed fruit

1 tspn Bicarbonate of soda 1 tspn each cinnamon & nutmeg

2 eggs 1 cup plain flour

1 cup Self raising flour.

Place sugar, water (or sherry) butter and mixed fruit in a large saucepan and

bring to boil for 5 minutes. Cool slightly, and then add the Bicarbonate of soda.

It will fizz up, so ensure that you use a large saucepan.

Add remaining ingredients, spices, well-beaten eggs, then flour. Mix well and

pour into greased and paper lined baking dish. Top with halved blanched almonds

pre-soaked in milk. The milk will prevent the nuts from burning. Bake in

moderate oven 180* C for 1 - 1½ hours. Check that the cake has pulled away at

the sides and is cooked through in the centre.

This recipe originated from the Dimboola Cookbook and provided hours of

amusement for Maxi-Mum and her BFF (Best Friend Forever), Shirley Dixon

whilst touring the country on a girlie road trip. It claims to “Keep nice and moist

and fits into a soldier’s tin!”

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BANANA PINEAPPLE CAKE ‘A LA YVETTE 3 cups plain flour 1 tspn bicarb of soda

2 cups sugar 1 tspn cinnamon

3 beaten eggs 1 cup chopped nuts

2 tspn vanilla 1¼ cups veg oil (rice bran oil)

2 cups mashed banana (or apple) 240ml crushed pineapple - drained

Combine dry ingredients in large bowl, then add all wet ingredients and pour into

2 greased and floured tins. Can substitute banana for drained cooked apple or

apricots. Dust with icing sugar, or ice with lemon frosting. Keeps for days!

Bake at 180*C for about 45 mins.

CARROT CAKE Australian Women’s Weekly Cookbook

2 eggs ½ tspn bicarb of soda

1 cup wholemeal SR Flour ½ tspn ground cinnamon

¾ cup brown sugar, firmly packed 2 medium carrots

185 grams butter/ margarine 1 cup sultanas

½ cup walnuts, almonds or other nuts ½ tspn Vanilla extract.

Throw carrots into a food processor, or grate roughly. The carrots provide

much of the liquid for the cake, so no milk is required. Then add eggs, bi-carb

of soda and cinnamon. Cream the butter and sugar together, (or just whack it in

– doesn’t seem to matter) then flour, sultanas and nuts (roughly chopped).

Beat for at least 2 minutes on high. Pour into 2 medium cake tins, or a single

cake tin (but this will add slightly to baking time). Bake in moderate oven

(180*C) for about 50 minutes, until you see the edges coming away at the side

of the tin. Probe to check it's cooked in the centre. Don't overcook and the

cake will stay fresh and moist for 4 days.

Topping (optional) Sprinkle with a light dusting of icing sugar. Or use cream

cheese icing, lemon icing with coconut, walnuts or flaked almonds.

This is a terrific quick and easy recipe that lasts well and can accommodate

extra bits and pieces (e.g. add flaked coconut / dates to the mixture) or

substitutions (any sort of nuts). This one has been particularly well received by

my diabetic mate – he reckons it tastes yummy but isn’t very naughty!

Prep time about 10 minutes if you do in a food processor.

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(THE SIMPLICITY) CHOCOLATE CAKE Circa 1947 from the New Australian Cookbook

1 cup SR Flour 3 heaped tbsps. cocoa powder

1 cup sugar 2 eggs

60 grams butter/ margarine (3 Tbsp.ns) ½ cup milk

Vanilla extract.

Throw all dry ingredients into a bowl (except the butter).

Melt the butter and add to the mix. Mix through, adding the egg and milk.

Beat for at least 2 minutes on high. (Optionally) you can melt 60 - 100 grams of

70% chocolate and add to the cake mix at this point. Pour into 2 medium cake

tins, or a single cake tin (but this will add slightly to baking time). Bake in

moderate oven (180*C) for about 30 minutes, until you see the edges coming

away at the side of the tin. Probe to check it's cooked in the centre. Don't

overcook and the cake will stay fresh and moist for 3 days.

Filling (optional) Jam, Cream, sliced strawberries

Topping (optional) Sprinkle with icing sugar; Chocolate, or Cream cheese icing

Nuts, strawberries or sliced soft fruits, (such as peaches)

Quick tips & variations

As described, this is a simple and fantastic tasting cake and the ingredients are

usually found in the pantry and everyday stores. For a birthday cake, double the

recipe and cook in separate tins. You can ice with your favourite icing, or serve

with whipped cream and berries. My favourite topping is melting 100 grams of

(70%) dark chocolate with a knob of butter and spreading over the cake, then

sprinkling walnuts or pecans over the top .

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EGGY’S TEA CAKE

1 cup SR Flour 1 tablespoon butter

½ cup sugar 1 egg

¼ cup milk 1 teaspoon vanilla

Cream butter and sugar together. Beat egg and milk together. Add flour and egg

& milk mixture together slowly to butter and sugar. Pour into greased loaf tin

and bake for 25 minutes 375* F

Turn onto wire rack to cool. Lightly coat top of cake with butter and sprinkle

castor sugar and cinnamon on top! Alternatively, use lemon frosting with almond

or walnut slivers. If you have some cooked apple or pear slices they can be added

to the mix.

I have great memories of knocking these up after school and washing down with

piping hot coffee. How sophisticated I must have been!

FRUIT SPONGE

1 tin of mixed fruit ½ cup of sugar

2 tbsp. of SR flour 1 cup of sour cream

1 egg 1 tsp. of vanilla essence

Cinnamon Extra sugar

125 gms Butter

Mix everything but the extra sugar, butter and cinnamon. Put into a cake tin and

bake in a moderate oven for 20 minutes. Put the extra butter, cinnamon and

sugar on top and bake for a further 10 minutes.

(GLUTEN FREE) CHOCOLATE TORTE 3 egg whites, beaten until stiff ½cup of finely chopped dates

½ cup of castor sugar, added spoon by spoon to stiff peaks of egg whites

½ cup finely chopped almonds (can use almond meal, walnuts or pecans).

½ cup of good dark chocolate roughly chopped.

Add dry ingredients to beaten egg meringue mix, mix well. Spoon into greased

and lined round cake tin or spring form tin. Bake in moderate oven (160-180

degrees) 30-45 minutes until brown and firm to touch. Leave to cool in tin then

keep in fridge. Turn out onto plate upside down. Decorate it with a Grenache or

sprinkle with gluten free icing sugar.

This torte is indestructible, you cannot ruin it, unless you burn it - so enjoy.

It can be doubled in quantity, and is delicious served with mixed berries or

strawberries macerated in balsamic vinegar. Must be served with good cream!

58

JUBILEE CAKE

1½ cups mixed fruit 1 tbsp. margarine or butter

¾ cup sugar 1 cup boiling water

2 cups SR Flour 1 egg

Put mixed fruit, butter and sugar in a mixing bowl. Pour 1 cup boiling water over

mix and leave for a few minutes. Stir in flour and unbeaten egg. Pour into

greased, lined log (or loaf) tin and bake for 35 – 40 minutes in moderate oven.

While hot, sprinkle with coconut and / or citrus frosting.

Recently made this little beauty! No more than 5 minutes’ prep time before it was in

the oven. It’s very lean on fat/ eggs / no milk, so it can be used for people on diets or

with lactose intolerance. Suggest substitute sugar for brown sugar and a mix of dates,

currants and sultanas instead of the mixed fruit. Lots of people really don’t like (i.e.

loathe) the peel or glace’ cherries in commercial mixed fruit.

MAX’S SPONGE 4 eggs ¾ cup castor sugar

1 tsp. Cream of tartar ½ tsp. Bicarbonate of soda

½ cup cornflour 2 heaped tsp. Plain flour

Beat egg whites until stiff. Gently fold in dry ingredients and beaten yolks.

Pour mixture into 2 round greased and floured tins in pre-heated oven.

Bake 25 minutes at 350˚ F. Cool on wire rack. Spread bottom layer with

strawberry or other fruit jam then whipped cream. Assemble on cake plate.

Cover top layer with whipped cream, sliced strawberries, kiwi or passion fruit.

Pretty fool proof with a good oven!

PEAR AND ALMOND DESSERT CAKE

300g unsalted butter, softened 250g caster sugar

4 medium eggs 150g wholemeal SR flour

150g ground almonds A good pinch of cinnamon - 1 tspn.

For the caramelized pears:

6 pears (reasonably firm) 50g unsalted butter

2 tbsp granulated sugar – preferably dark brown sugar.

Preheat oven to 170*C. Grease a 20cm-diameter spring-form cake tin and line

the base with baking parchment. Peel, core and quarter the pears.

Melt the 25g butter in a frying pan big enough to take all the pear pieces, over a

medium high heat. When it' s bubbling, add the sugar and stir gently until it has

dissolved into the butter. Add the pears and cook gently, turning occasionally,

59

until they soften and are starting to colour - 5- 10 minutes. Set aside to cool.

In a mixing bowl, beat the softened butter with the caster sugar until pale and

fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to

stop the mix curdling.

Combine the remaining flour, the ground almonds and the cinnamon, and fold into

the mixture. Scrape into the prepared tin. Arrange the pears on top and pour

on any buttery juices left in the pan. Bake for about 40-60 minutes or until a

skewer inserted into the centre of the cake comes out clean - it actually took

around 1 hour 5 minutes, but keep checking after 50 minutes, every 5 minutes or

so. Stand the cake in its tin on a wire rack to cool for about 5- 10 minutes, use

a spatula to run around the rim of the cake, then release the tin. Serve the cake

warm with clotted cream or double King Island cream (yummy) - also great cold.

SULTANA FRUIT CAKE

6 oz of butter 6 oz of sugar

2 oz SR flour 2 oz lemon peel

4 eggs 3 tbsp. of milk

3 cups of sultanas 4 oz cherries

½ cup of cut up almonds Lemon essence

Cream the butter and sugar. Add the eggs, flour and fruit and add milk last.

Bake in a cool oven at about 100ºC for about 2 hours.

VANILLA & PLUM CAKE (or other fruits) 300G butter 1½ cups sugar

3 eggs 3 ½ cups SR flour

1 tsp. Vanilla extract zest from 1 lemon

1 cup buttermilk, yoghurt or sour cream

12 de-stoned plums, apricots or other seasonal fruit.

Beat butter and sugar until creamed and fluffy. Add eggs, beating one at a time

until mixed. Add lemon zest and vanilla. Stir in buttermilk, yoghurt or sour

cream. Fold in the flour gently.

Pour into lined baking pan. This is a whopper of a cake, so either select a pan big

enough to hold cake, or split into two cakes. You can freeze the second cake if

you wish. Cover the top of the cake with the de-stoned fruit, they will sink into

the cake without having to be pushed down. Gently cover the cake with baking

paper to limit the top browning too quickly. Bake in a fan forced oven at 180*C

for 50 – 60 minutes. Cool, then sprinkle with icing sugar. Gorgeous with

berries, cream, ice-cream, either hot or cold. Keeps for days.