table of contents · 2018-04-20 · chicken adobo 2 2 1 1 sheets frozen puff pastry, thawed sheets...

• • • • • • • • • • • • • • • • • • • • • Savoury Recipes • • • • • • • • • • • • • • • • • • • • •

• • • • • • • • • • • • • • • • • • • • • Sweet Recipes • • • • • • • • • • • • • • • • • • • • •

TABLE OF CONTENTS

Tuna Kedgeree • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Mexican Chilli Scramble • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Cosy Lamb Shank Casserole with Colcannon and Parsley Gravy • • • • • • •

Chicken Adobo Pies with Homemade Banana Ketchup • • • • • • • • • • • • • • • • • • •

Cottage Beet Bake • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Macaroni Lamb • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Nonna’s Ciabatta Bread • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Onion Omlette • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Pear, Fig, Ginger and Chilli Chutney • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Pesce Al Forno (Oven Baked Fish) • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Sardine Toasts are the New Black • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Vegetable Breakfast Hash • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Vege Rich Rice Vermicelli Noodles • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

4

5

6

8

10

11

12

13

14

15

16

17

18

3 Tier Pina Cola Cake • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Coconut Laddoo • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Coconut Pancakes • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Earl Grey Tiramisu with Blood Orange • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Easy Protein Hotcakes • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Lala Nutella Cakes • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Raspberry Passion Fruit Pie • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

Sweet Potato Cake • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

20

22

23

24

25

26

27

28

SAVOURY RECIPES

SAVOURYRECIPES

TUNA KEDGEREEFrom the Kitchen of Rita Maguire

Cooking time: 40 mins | Servings: 4

INGREDIENTS

1

1

2

2

2

3

3

1

3

3

1/2

1

1.

2.

3.

4.

5.

6.

7.

8.

9.

can tuna in brine (425gm)

can mushrooms in butter sauce (255gm)

cups cooked rice

hard boiled eggs, yolks separated from whites (diced)

medium brown onions (sliced)

tablespoons butter

tablespoons plain flour

teaspoon diced garlic

tablespoons diced garlic

tablespoons mild curry powder (or less for hot curry powder)

cup milk or enough for medium consistency

teaspoon sugar

salt and pepper

METHOD

Fry onions until golden

Add flour, curry powder, garlic, sugar and mix together.

Add milk and stir until medium consistency.

Add tomatoes, diced, cooked egg white, undrained tuna and mush-rooms.

Stir until combined and cook down on low for about 5 mins.

Pat down cooked rice in bottom of ovenproof dish.

Pour mixture on top.

Cut yolks in half and place cut side down on top.

Bake at 180 Celsius for 15 mins.

RYDE COLLECTIVE COOKBOOKTOPRYDECITY.COM.AU

PAGE4

It doesn't involve a lengthy preparation, we always have these tins in the pantry, and you

can vary the level of heat.

1ST· P L A C E ·

”

From the Kitchen of Linda Sanchez

Cooking time: 10mins | Servings: 2

INGREDIENTS

4

8

1/2

10

1/8

10

1/4

1/4

1/4

2

1.

2.

3.

4.

5.

6.

7.

8.

eggs

thinly sliced salami (your choice)

cup black beans

cherry tomatoes

cup shallots

slices jalapeño

cup spicy salsa

cup of grated cheddar cheese

cup crumbled feta

tablespoons olive oil

salt & pepper to taste

METHOD

Heat olive oil in medium-large.

On medium heat lightly fry salami.

Add eggs and gently fold through salami.

Add black beans, tomatoes, shal-lots & jalapeño.

Fry for a few minutes then add salsa.

Add salt and pepper to taste.

Once everything is combined add cheddar and feta on top cook a further 2 minutes or until cheese melts.

Serve with crusty bread and sides of your choice

This one pan recipe is super tasty, quick, and easy! The perfect throw-it-together recipe which incorpo-rates everyday pantry items. The Mexican ingredients add so much flavour and class to a family favour-ite. If you want to impress someone and don’t have a lot of time to cook, this is the recipe for you. Adjust

the heat to suit and add/subtract ingredients to create your own spin on my recipe. A side of avocado, wilted spinach or chorizo would work wonderfully as well.

MEXICAN CHILLI SCRAMBLE

”

2ND· P L A C E ·


PAGE5

From the Kitchen of Kelly Elrington

Cooking time: 3 hrs | Servings: 4

INGREDIENTS

4

1

2

1

1

1

2

3

60g

2

250ml

1

1kg

500g

1

1

1/2

100g

1.

2.

3.

4.

5.

6.

7.

8.

lamb shanks

onion finely chopped

carrots finely sliced

tablespoon rosemary finely chopped

tablespoon thyme finely chopped

bay leaf

cups white wine

cups beef stock

butter

tablespoon plain flour

hot milk

cup parsley finely chopped

salt and pepper

potatoes

cabbage shredded

bunch shallots finely chopped

bunch spring onions finely chopped

cup parsley finely chopped

butter

METHOD

Pre heat oven 180 degrees.

Place shanks, onion carrots, rosemary, thyme, bay leaf, beef stock, wine into large lidded heavy base oven proof dish. Cover and place in oven, cook 2 for hours

Place potatoes on baking tray and dry bake for 1 hour. Remove potatoes when cooked through, allowing them to cool before remov-ing skin.

Put potatoes in large bowl and roughly chop, but not mash, set aside.

Remove the shanks from oven dish and strain the liquid into a medium saucepan. Keep shanks warm, wrapped in foil.

Bring shank liquid to the boil then simmer over medium heat until it reduces to approx half a cup.

Bring a large pot of salted water to the boil, add cabbage and cook for 2 minutes then strain.

Melt the 60g of butter in a small saucepan over medium heat and add the flour. Stir with a wooden spoon until smooth. Gradual-ly add the hot milk and cooking liquid, stirring constantly to avoid lumps. Add 1 cup of parsley, season with salt and pepper to taste. Stir well and set aside.

COSY LAMB SHANK CASSEROLEWITH COLCANNON AND PARSLEY GRAVY

3RD· P L A C E ·

9.

10.

Melt 100g butter in microwave. Add melted butter to potatoes and mix well. Season with salt and pepper, add cabbage, spring onions and shallots. Mix well. Can be reheated in microwave Pull lamb meat off bones and coarsely chop, serve with colcannon parsley gravy.

Twenty years ago before shanks became trendy and popular again, I wanted to make a dish I remem-bered from my childhood and was also a great winter warmer. When I asked the butcher for lamb

shanks, he actually asked if they were for me or the dog (that would determine how he wrapped them). Goes to show how far shanks have come since then. This meat falls off the bone and it's the best dish to

have on a chilly Sunday night, partnered with a good red.

”


PAGE7

From the Kitchen of Margaret Sevenjhazi

Cooking time: 1.5 hrs | Servings: 4-6

INGREDIENTS

1.5kg

1/4

1

1 1/2

2

10

2

1

2

1.

2.

3.

4.

5.

6.

7.

8.

bone-in, skin on chicken pieces (thighs or whole chicken cut into 8)

cup soy sauce

cup apple cider vinegar (can also use white Filipino cane vinegar or white vinegar)

cup water

tablespoons brown sugar

large cloves of garlic, crushed

tablespoons black peppercorns

cinnamon stick

bay leaves

METHOD

To make filling place all Chicken Adobo ingredients in a large pot with chicken, skin side down on medium heat.

Bring to the boil reduce and simmer for 1 hour (or until chicken is cooked). Ensure chicken remains covered in liquid add more water if necessary. Stir and turn chicken occasionally.

For Banana Ketchup heat oil in a medium pan. Cook the shallots till translucent, then add ginger, garlic, turmeric and all-spice. Cook till fragrant.

Add the tomato paste, cook for a minute, stirring well. Add remaining ingredients. Simmer on low heat for 10-15 minutes, stirring often until it starts to thicken.

If the banana ketchup is too thick add a bit of water to reach desired consistency. To store allow sauce to cool and transfer to an airtight container. Refrigerate for up to 2 weeks.

Once chicken adobo is cooked take it off the heat and allow to cool. If the sauce is too runny remove the chicken and allow sauce to thicken on medium high heat.

Remove the meat from the bones and slice into bite sized pieces. Toss into thickened adobo sauce.

Preheat oven to 220C and place a baking tray into the oven. Grease pie pans with butter. Cut 6 x 15cm circles of shortcrust pastry. Line the base and sides of the pie tins. Brush the top edges with water. Fill with cooled chicken adobo mix.

CHICKEN ADOBO PIES WITH HOMEMADEBANANA KETCHUP

Chicken Adobo

2

2

1

1

sheets frozen puff pastry, thawed

sheets frozen shortcrust pastry, thawed

egg, beaten

tablespoon butter

Pies

1

1/4

1

1

tablespoon vegetable oil

cup shallots, finely diced (or brown onion)

tablespoon garlic, finely chopped

tablespoon, ginger finely grated

Banana Ketchup

1

1/4

2

60ml

60ml

1/2

1

1

9.

10.

tablespoon fresh turmeric, finely grated (1 teaspoon if using ground turmeric)

teaspoon ground all spice

very ripe bananas, mashed till smooth (approx. 1 cup)

white vinegar

water

tablespoon tomato paste

tablespoon soy sauce

tablespoon palm or brown sugar

For the pie lids cut 6 x 15cm circles of puff pastry. Place over meat and press to seal with a fork. Trim the edges to neaten and brush the tops with egg.

Place pies onto a hot tray and bake for 20-25 minutes or until golden. Serve with the banana ketchup.

I have fond memories of my mum cooking chicken adobo for dinner each week. The mix of soy sauce, vinegar and garlic creates a punchy flavour that strikes a balance between sweet, sour and salty. This

recipe puts that classic Filipino taste in a classic Aussie crust. This dish is like me! A mix of my Filipino and European heritage. The banana ketchup is a tropical innovation that stemmed from a WWII tomato

shortage and it pairs surprisingly well with the pie.

”


PAGE9

It is my own recipe with natural, mostly freshly grown ingredients. Easy and simple and can be served with any meat/fish of choice or kept vegetarian + my dinner guests love it.

”

From the Kitchen of Robin Shingles


INGREDIENTS

1

2

400g

200ml

3

2

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

bunch silver beets steamed

beetroots (grated) (may use othervegetables such as kale)

cottage cheese

sour cream

eggs

cups mozzarella cheese

cayenne pepper

black pepper

salt

coriander powder

fresh tarragon

turmeric powder

METHOD

Preheat oven on medium heat.

Grease casserole/pie dish.

Steam silver beets – let cool.

Beat the eggs, and mix with cottage cheese, sour creams, salt, pepper, cay-enne pepper, coriander powder and fresh tarragon in a bowl.

Add the Silverbeet, mozarrelea cheese and grated beetroot to the mix.

Pour into baking dish.

Sprinkle a little grated cheese and pow-dered turmeric on top.

Bake in medium oven 30-40 minutes.

Place on board to settle.

Serve hot or cold for a snack.

COTTAGE BEET BAKE


PAGE10

It is exceptionally flavoursome and can be done either earlier in the day or even the day before and then reheated. Sometimes the flavour is even better the second day.

”

From the Kitchen of Lorraine Hosgood

Cooking time: 2 hrs | Servings: 4-6

INGREDIENTS

500g

1

1

2

1

1

3/4

1/2

3/4

1

1

1

1

1

1/2

1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

diced lamb

red onion sliced very thinly

rasher bacon diced

tablespoons tomato sauce

tablespoon tomato paste

tablespoon Worcestershire sauce

tablespoon vinegar

teaspoon salt

cup water

teaspoon sugar

cup macaroni

onion

rasher bacon

tomato

cup grated cheese

pepper (to taste)

parsley to serve

METHOD

Flour the diced lamb and place in overn-proof dish.

Place sliced onion and bacon on top.

Pour over mix of tomato suce, tomato paste,Worcestershire sauce, vinegar, salt, pepper, sugar and water.

Cover with lid and bake in 170C oven for 1 hour.

Remove cover and bake a further 20 mins.

While lamb is cooking, boil macaroni in salted water until tender.

Fry together chopped onion and bacon.

Add onion mix, chopped tomato, cheese and parsley to cooked and strained maca-roni - mix well.

Pile on top of lamb and cook another 1/2 hour.

To serve-sprinkle with extra parsley.

Enjoy!

MACARONI LAMB


PAGE11

This easy to make artisan bread is crusty on the outside, soft and airy on the inside - just like our Nonna. Enjoy it warm with olive oil or lashings of butter. Also great cold with stews, soups, in sandwiches or just

on its own.

”

From the Kitchen of Madison and Matthew Zammit

Cooking time: 3 hrs | Servings: 2 loaves

500g

380ml

2 packs/8g

1

1.5

3 - 4

4.

5.

6.

7.

bread flour

lukewarm water

dried yeast

teaspoon salt

teaspoon sugar


Place the dough into the prepared bowl and drizzle a bit more oil. Cover the bowl in plastic wrap tightly and then place a towel over it. The bowl with the dough should be placed in a warm spot and allowed to rise for at least 2 hours.

Line a baking tray with either oil or baking paper and a small dash of flour. Flour your hands to remove the dough in 2 sections and shape the dough into two long loaves. They are shaped like an Italian slipper which is where the name ciabatta comes from.

Sprinkle the top of the loaf with a just touch of flour and bake for 35-40 minutes. You will know when the bread is cooked as it will be lightly golden and if you tap the underside it will sound hollow.

Place the bread on a cooling rack and allow it to cool down. Look at the thing of beauty you have created and start deciding how you are going to eat it.

INGREDIENTS

1.

2.

3.

Oil a large bowl that the dough will prove in and preheat your oven for 200 degrees Celsius.

Whisk the flour, yeast, sugar and pour in the lukewarm water. Sprinkle in the salt and beat until the dough is well combined with either with a mixer or a wooden spoon. Approximate-ly 5 minutes.

To create the air bubbles, flour your hands, pull out the dough and slap it back into the bowl for another 5 minutes. Have fun with it. Note that the dough should be wet and sticky.

METHOD

NONNA'S CIABATTA BREAD


PAGE12

Super easy to make.”

From the Kitchen of Nam

Cooking time: 5 mins | Servings: by it self or with cooked rice

2 1.

2.

3.

4.

eggs

sliced onion

oil

fish sauce

Knock eggs in the bowl and stir it all perfectly.

Add 2 spoon of fish sauce in egg bowl.

Throw sliced onion in a hot pan.

Once onion is cooked, pour the egg.

INGREDIENTS METHOD

ONION OMELETTE


PAGE13

This chutney is so versatile, can be an accompaniment with cheese, any meat hot or cold. Plus there are added health benefits due to the use of coconut sugar instead of regular store sugar.

”

From the Kitchen of Noelene Wilson

Cooking time: 2 1/2 hrs | Servings: Up to 40

6

6

3cm

3 - 5cm

1 1/2

1/4

1.

2.

3.

4.

5.

6.

packham pears

firm figs

root of ginger grated

long red chillies seeded and cut fine

cups organic coconut sugar

cup red wine vinegar

Peel, core and chop pears into 3cm chunks and place in saucepan with chilli and ginger.

Cut figs into 8 segments and add to pot.

Add sugar and vinegar, add a little water at any stage if mixture appears to need it, this depends on the fruit.

Bring to boil with lid on and boil for 10 min, remove lid and simmer for up to an hour until desired consistency is achieved.

Spoon hot chutney into jars that have been thoroughly washed and rinsed in boiling water.

Label with date and enjoy!.

INGREDIENTS METHOD

PEAR, FIG, GINGER AND CHILLI CHUTNEY


PAGE14

It is a delicious, quick and easy meal that is healthy and impresses all!”

From the Kitchen of Nicoletta Crollini

Cooking time: 1 hr | Servings: 4

2 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

medium sized snapper

extra virgin olive oil

fresh or dry oregano leaves

fresh or dry chilli

salt

pepper

Preheat oven to 180 degrees Celsius.

Wash pre scaled and cleaned fish under cold water and pat dry.

Make 2-3 diagonal cuts on each side of the fish.

Line try with baking paper and place fish on it.

Add the seasonings (oregano leaves, chili, salt and pepper) on both sides of fish.

Splash a generous amount of olive oil over the fish.

Place in over and cook for 15-20 minutes.

After this time remove from oven, tilt tray and with a spoon scoop up the liquid and drizzle it over the fish.

Place the fish back in the oven and allow it to cook for a final 15-20 minutes.

After this time the fish should be golden in colour, which means the fish can be taken out of the oven and serve.

Bon Appetit.

INGREDIENTS METHOD

PESCE AL FORNO (OVEN BAKED FISH)


PAGE15

Canned sardines made delicious, this omega 3-packed snack makes a fantastic dinner party starter. It aint no oil painting, but this fishy delight is always an unexpected hit at parties.

”

From the Kitchen of Nina

Cooking time: 10 mins | Servings: 3-4

1

1/2

2

1

1

1

1

1

1/2

1

1

1.

2.

3.

4.

tin sardines

lemon juice

teaspoons pink peppercorns, crushed (or substitute with lemond zest)

spring onion, sliced

tablespoon capers

teaspoon dijon mustard

tablespoon roughly chopped fresh parsley

tablespoon roughly chopped fresh dill

chilli, thinkly sliced

tablespoon olive oi

teaspoon sherry vinegar to taste

salt and pepper

toasted seeded bread to serve

Drain the sardines and mush them up in a mixing bowl.

Add all other ingredients except vinegar and stir together.

Add the vinegar a few drops at a time until the taste works for you.

Serve on toasted bread and garnish with fronds of fresh dill.

INGREDIENTS METHOD

SARDINE TOASTS ARE THE NEW BLACK


PAGE16

I created this recipe during the Christmas period as a bit of a detox breakfast, it allowed me to feel

full but not sluggish, especially after multiple days of heavy meals. I also love this recipe as you can modify it to use up any vegetables you have sitting in the fridge and can add as many spices

as you like. I hope you like it too :)

”

From the Kitchen of Anita Karac-Branezac


3

1

2

7

2

1/5

2

1/2

1

3

1

1

1.

2.

3.

4.

5.

6.

7.

small potatoes, cut into small cubes, your choice of skin on or not

medium sweet potato, cut into small cubes, your choice again of skin on or not

handfuls of button mush-rooms, around 9-10, sliced as desired

leaves of silverbeet, stalk removed and sliced into large strips

japanese eggplants

small head of red cabbage, shredded to desired thickness

cloves of garlic, minced

bunch parsley, roughly chopped

teaspoon paprika

eggs

lemon, cut into wedges, to serve

medium onion, diced

chilli flakes, salt and pepper to taste

olive oil

Place 1-2 tablespoons of olive oil into a cold pan, heat to low/medium.

Add onion, potato and sweet potato. When onion is translucent and potatoes soft add garlic.

Sprinkle paprika, chilli flakes, pepper and salt. Mix to coat. Add extra olive oil if pan too dry.

Add eggplant and cabbage, soften slightly before adding mushrooms.

Add silverbeet. Remove from heat and allow it to wilt slightly.

Fry eggs in a small amount of oil.

Divide the vegetable mixture amongst the 3 plates and top with the fried eggs. Garnish with parsley and a wedge of lemon.

INGREDIENTS METHOD

VEGETABLE BREAKFAST HASH


PAGE17

This recipe has all the healthy vegetables and you can add number of vegetables to it. Rice vermicelli noodles is a lower carb alternative to rice, bread and pasta. Easy to prepare whenever you are on the go.

Try it and you will love it!

”

From the Kitchen of Priya Sri


500g

2

4

1

2

2

2

1.

2.

3.

4.

5.

6.

7.

rice vermicelli noodles

onion

garlic cloves

ginger grated


carrot

potato

half cup peas

half cup beans sliced

turmeric - a pinch

tomato (optional)

half cup coriander chopped

Chinese 5 spices (available from Woolworths) or chopped green chillies if you prefer more spice

Place two tablespoons of olive oil in a frypan, along with the onion, ginger, garlic. Fry until onion turns golden brown. Add chopped vegetables.

Fry the mixture, then add a pinch of turmeric and chinese spices or green chilli.

Stir and add 2 cups of water, cover with a lid and simmer for 8-10 minutes.

To separate the noodles boil 1L of water in the kettle. Place the vermicelli noo-dles in a large bowl and pour over the boiling water. Let the noodles sit for 5 minutes.

Drain the noodles and quickly add it to the frypan.

Simmer stirring for 2 minutes continu-ously. Turn off the heat.

Garnish with coriander.

INGREDIENTS METHOD

VEGE RICH RICE VERMICELLI NOODLES


PAGE18

SWEETRECIPES

From the Kitchen of Amanda Grifsas

Cooking time: | Servings: 15 - 202.5hrs (30mins prep/make cake,30mins baking, 30mins cooling,30mins make frosting and 30mins assembling)

1 1/2

1

370g

1

1 1/2

1/2

1/2

2

400g

3

160ml

200g

150g

2

1.

2.

3.

4.

5.

6.

7.

8.

cups chopped pecans

cup shredded coconut

plain flour

teaspoon baking soda

teaspoons ground cinnamon

teaspoon nutmeg

teaspoon salt

cups mashed banana (4 ripe bananas)

crushed pineapple

large eggs, at room tempera-ture

melted coconut oil

packed brown sugar

sugar

teaspoons pure vanilla extract

500g

175g

block cream cheese, softened to room temperature

unsalted butter, softened to room temperature

Preheat the oven to 150°C.

Spread chopped pecans over a lined baking pan. Roast for 10 minutes and remove from oven.

Turn oven up to 180°C, then grease three 9-inch cake pans with butter so it doesn’t stick when cooked.

Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl.

Whisk the rest of the cake ingredients in a medium bowl (saving some pineap-ple juice to add to the frosting).

Combine wet and dry ingredients and whisk until combined. Fold in 1 cup of pecans. (Save the rest for garnish.) Fold in 1 cup shredded coconut.

Spread batter evenly between the 3 prepared cake pans.

Bake for 30 minutes or until a toothpick inserted in the centre comes out clean. Rotate pans halfway through baking. Remove and cool completely in pan on wire rack.

INGREDIENTS METHOD

3 TIER PINA COLA CAKE

Cake Ingredients

Frosting Ingredients

Life is to be lived and enjoyed. Eating this decadent cake is doing just that - enjoying the art of living! It will make you smile and feel warm inside. It is just so phenomenally tasty and YOU need it in your

life-THE END! This cake is so dense and moorish and has the flavours of a pina colada cocktail with the crushed pineapple and shredded coconut! Just try and stop at one slice- I DARE YA! I recently made it for

my 28th Birthday and it was a huge hit...i'm talking people elbowing each other out of the way to get a 2nd or 3rd slice! Please-no more questions...Just make it and you'll see exactly what i mean...

”

600g

1

2

1/8

1

9.

10.

11.

12.

13.

icing sugar

tablespoon milk

teaspoons pure vanilla extract

teaspoon salt

lemon zest of one whole lemon - to taste

Once cooled, remove from pan, level the tops so they are flat.

Frosting: In electric mixer whisk the cream cheese and butter on high until smooth and creamy.

Add remaining ingredients and beat on low speed for 30 seconds, switch to high speed and beat for a further 2 minutes

Evenly cover the top of your bottom cake layer with frosting. Top with 2nd layer and repeat frosting. Finish with the third layer. Spread remaining frost-ing all over the top and sides. Garnish with leftover toasted pecans.

Refrigerate for at least 30 minutes before serving.


PAGE21

This recipe requires only few ingredients, quick and easy, but don't let its simplicity fool you, it’s a deli-cious dessert. Great for parties of all ages and a healthy snack for kids.

”

From the Kitchen of Vani Ganesh


2

3/4

1/2

1

1.

2.

3.

4.

5.

cups desiccated coconut

cup sweetened condensed milk

teaspoon cardamom powder

tablespoon clarified butter

Heat a non stick pan. Add butter and once it melts add desiccated coco-nut and fry till it turns amber in colour.

Add the condensed milk, cardamom powder and mix well. Remove from heat.

Allow the mixture to cool for 5 mins before portion them with a spoon or scoop and shape the mixture into round balls.

Roll the balls in raw desiccated coconut to finish.

Store in refrigerator for up to 4 days.

INGREDIENTS METHOD

COCONUT LADDOO


PAGE22

I love the taste of coconut. This could be served as a snack or a dessert too...”

I love the taste of coconut. This could be served as a snack or a dessert too...”

From the Kitchen of Durshi Warna


75g

2

300ml

2.

3.

4.

5.

6.

7.

8.

9.

plain flour

eggs

milk

pinch of turmeric

Strain through a fine sieve into a jug, then cover and set aside for 30 minutes to rest.

Pani Pol, place the palm treacle, palm sugar and all the spices in a saucepan and stir over medium heat for 5 minutes or until all the sugar has dissolved.

Add the vanilla and coconut ensur-ing it is well coated with the treacle mix.

Heat a 20cm non-stick frying pan over medium heat. Lightly wipe the base with a piece of paper towel dipped in vegetable oil.

Holding the pan with one hand and tilting while you pour, add just enough batter to the pan to cover the base.

Cook for about 2 minutes or until just set but not coloured, then turn and cook for another 30 seconds.

Slide the cooked pancake onto a plate and repeat with the remaining batter, stacking the pancakes as you go.

To assemble, place 1 tbspn of Pani Pol onto the centre of each pancake, remove any whole spices. Fold the bottom over the filling, then roll, folding in the sides as you go. Serve warm or cold with coconut or vanilla ice-cream.

INGREDIENTS

1. Place all the ingredients in a bowl and use a hand-held whisk to beat until smooth. The mixture should be thick enough to coat the back of a spoon, if necessary adjust with a little extra flour or milk.

METHOD

COCONUT PANCAKES

Batter Ingredients

75g

2

300ml

50g

1

2

2

palm treacle

fresh grated coconut

cloves

palm sugar

cinnamon stick

cardamom pods

drops of vanilla

Pani Pol Ingredients


PAGE23

300g

2

1

300g

mascarpone cheese

tablespoons honey

teaspoon vanilla extract

creamy vanilla yoghurt

Filling

2

125ml

125ml

24

teaspoons honey

blood orange juice (about 1 orange)

strong Earl Grey, brewed and cooled

sponge fingers (savoiardi)

Biscuit Bath

I want to make a healthier version of Tiramisu that is lower in sugar and kid friendly. So after pondering this for a few days, I had a light bulb moment today! Let's make a blood orange Tiramisu! I think Earl Grey gives this dessert a lighter feel. Hubby says it tastes great with blood orange sorbet. The perfect summer-

time desert after a long hot day in the sun!

”

From the Kitchen of Salina Hainzl


1.

2.

3.

4.

5.

6.

7.

8.

Combine honey, juice and tea in order to make the Biscuit Bath.

For filling, whisk mascarpone cheese and all other filling ingredients together until blended.

Line your tin (round or rectangular) with cling wrap so there is enough sticking up and cover all sides of the container.

One at a time, gently dip (do not soak) sponge fingers in the Biscuit Bath and then line the base and all sides. Cut the sponge fingers into shorter lengths if necessary. Use the leftover pieces to fill the gaps.

Spoon over filling to cover about 3cm deep of the baking tin. Spread evenly.

Repeat with another layer of moist-ened sponge fingers and spoon over more filling. Spread and smooth the top. Repeat if necessary

Cover the top of the tiramisu with cling wrap and refrigerate for at least 1-2 hours.

Just before serving, remove the cake and dress with orange slices. Serve with blood orange sorbet.

INGREDIENTS METHOD

EARL GREY TIRAMISU WITH BLOOD ORANGE


PAGE24

1

1/2

3

5

1.5

cup chickpea flour

cup quinoa flour

teaspoons baking powder

tablespoon sugar

cups water

pinch of salt

olive oil

To serve: maple syrupfruits, coconut yoghurt

Filling

I love it because it's a simple and quick recipe that everyone can enjoy (Gluten free and vegan friendly!)

”

From the Kitchen of Carolyn Yin


1.

2.

3.

4.

5.

6.

Combine and sift; chickpea flour, quinoa flour and baking powder into a large mixing bowl.

Add sugar and salt to the mixture and combine.

Slowly stir water into the mix until lumps mostly disappear (it should be a thick but pourable consistency).

Add a dash of oil to a pre-heated non-stick fry pan on medium-high.

Use a ladle to scoop mixture onto the pan and cook for approximately 40 seconds (or until mixture starts to cook and bubbles show), then flip the hotcake and cook for another 30-40 seconds.

Stack your hotcakes on a plate, drizzle maple syrup and serve with coconut yoghurt and your favourite fruits. Yum!

INGREDIENTS METHOD

EASY PROTEIN HOTCAKES (GLUTEN FREE, VEGAN & ALLERGY FRIENDLY)


PAGE25

I love this recipe, it’s creative and easy to bake and doesn’t take much time. And it tastes great. Being a busy mum of 4 children it is really hard for me to find enough time to make things and that’s why I love

this recipe.

”

1 and 1/4

1

200g

2

1

cups of nutella

cup of flour

cinamon

eggs

cup of milk

From the Kitchen of Charlotte Muttenallacker

Cooking time: 25 - 30 mins | Servings: 6 - 12

1.

2.

3.

4.

5.

Combine all the ingredients listed.

Use an electric mixer to mix the ingredients thoroughly.

Place the finished batter in cupcake moulds and then place it in the oven.

Leave the mix in the oven for around 25-30 minutes with the temperature set at 180 degrees Celsius.

After they have baked leave to cool down for 5 minutes and enjoy!

INGREDIENTS METHOD

LALA NUTELLA CAKES


PAGE26

This recipe is a Sunday family lunch must. It combines the sweet and creamy taste of cheese-

cake, with the sourness and freshness of passion fruit.

”

2

1

2

2

1 3/4

60g

tablespoon sugar

beaten egg

teaspoons vanilla

teaspoons lemon zest

cups flour

cold butter

Crust

300g

1

1

1/4

1/2

1

cream cheese

beaten egg

can of condensed milk

cup lemon juice (pulp without the seeds)

cup passion fruit juice

cup frozen raspberries

Filling

2

3

3/4

4

teaspoons corn starch

tablespoons cold water

passion fruit pulp

tablespoons powdered sigar

Topping

From the Kitchen of Natalia Ramirez


1.

2.

3.

4.

5.

Crust: Gently mix butter and sugar in a bowl using a fork. Avoid melting the butter. Add the egg, vanilla and lemon zest. Once combined, add flour. Work the crust with your fingers, making crumbs. Wrap it in plastic, and refrigerate for half an hour.

Preheat the oven to 200C. Grease tart pan. Using your fingers press dough to cover pan. Set aside.

Filling: Beat the cream cheese. Add condensed milk and mix until creamy. Add remaining filling ingre-dients. Put over crust, and bake for 45 minutes, or until lightly browned.

Topping: While the pie is baking, prepare the topping. Mix all ingredi-ents in a saucepan. Bring to the boil, stirring occasionally. Once boiled continue stirring for a further 4-5 minutes. It should be sticky not liquid. If too thick, add more water. To make sweeter simply add more sugar.

Remove the pie from the oven, and let it cool for 5 minutes. Add the topping, and let it cool completely. Refrigerate until ready to serve.

INGREDIENTS METHOD

RASPBERRY PASSION FRUIT PIE


PAGE27

3

180

1

2

eggs

cup milk

cup sugar

cups self raising flour

teaspoon cinnamon

pinch ground nutmeg

large microwaved sweet potato

This is a super moist cake with all the yum of cinnamon and nutmeg.

”

From the Kitchen of Joyce Martin

Cooking time: 35+ mins | Servings: 10

1.

2.

3.

4.

Preheat oven to 160 fan force.

Peel sweet potato.

Combine all ingredients except the self raising flour in a blender and mix till smooth.

Add flour and beat until smooth.

INGREDIENTS METHOD

SWEET POTATO CAKE


PAGE28

table of contents · 2018-04-20 · chicken adobo 2 2 1 1 sheets frozen puff pastry, thawed sheets...

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