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What's CookingClick a category title or picture to view the recipe titles. Click a title to see the recipe. Click the title again to close the recipe. Meat
- Rogan Josh
This is one of the nicest curries I've ever tasted. It's rich and creamy and a seriously classic dish -(Lloyd)
8 cloves chopped garlic 10 tablespoons olive oil 1kg stewing beef, cubed 6 tbspn plain unsweetened yoghurt 1 big onion, finely chopped 10 whole cardamom pods 2 bay leaves 6 whole cloves 2.5cm stick of cinnamon 1 teaspoon ground coriander 2 teaspoon ground cumin 4 teaspoon paprika mixed with 1/4 teaspoon cayenne, 1/4 teaspoon garam masala, 1/4 teaspoon salt
Heat the oil and brown the beef. Remove with a slotted spoon and leave aside. Add to the beef juices the cardamom pods, bay leaves, cloves, peppercorns and cinnamon (add more oil if there is not enough). Cook for about 5 minutes, or until spices swell. Add the onions and fry for about 5 minutes. Throw in the garlic, ginger and fry for 30 seconds.Stir in the dry spices and cook for another 30 seconds. Add the beef and juices and mix well. Blend the yoghurt in slowly - one tablespoon at time - over a low to medium heat. Cook for five minutes, add 275mls of water and cover. Finish in the oven for two hours of slow cooking, stirring every now and then. If it is looking too wet, remove the lid until sauce reduces. The resulting meat should be coated in a lovely rich, flavoursome sauce.Sprinkle with garam masala and fresh ground pepper and serve with basmat rice and raita. Simply delicious!
Seasoned flour for dusting Good handful chopped rosemary Chopped garlic to taste Salt and fresh ground black pepper 2 onions sliced Half a bottle red wine Half a bottle balsamic vinegar
Cook 5 to 10 minutes then pour over shanks. Pop into medium oven for 2 to 3 hours. This looks amazing on a serving platter, with the bay leaves and peppercorns along side. A real stunner, and too easy to cook. Serve with Potato and Sorrel Gratin - Lloyd
150ml red wine vinegar 150ml red wine 1 dessertspoon fresh, black peppercorns 12 fresh bay leaves And that's all you need - simple, eh!
Heat some oil in a large dish. Sear pork all over in a little olive oil. Remove from dish and add the vinegar. Boil until it starts to reduce, 2 or 3 minutes. Reduce heat and add remaining ingredients, and return the pork to dish. Cover with tinfoil or place a lid over the contents and bake in the oven until cooked. Ensure that the pork is well covered with the juices and baste from time to time.
Parsley, garlic, anchovies About a cup of pitted chopped black olives Fresh sage Bottle dry white wine Olive oil
Throughout cooking baste in more wine (and drink the rest of the bottle of white wine in between bastings). When cooked, slice and serve. Make a gravy out of all the pan juices, watered down and thickened.
25g butter 2 sliced onions 500ml stock 2 tablespoons chopped marjoram 2 tablespoons chopped parsley 1 tablespoon thyme 6 chopped sage leaves 4 chopped anchovy fillets and the grated rind of 1 lemon
Balsamic vinegar Olive oil Rosemary
Remove from oven and rest for 10 minutes. Mix pan juice with red wine, mushrooms and thicken with cornflour mixed with water. Serve with the gravy poured over the top. Tart up that classic Pork Roast with these exquisite caramalised apples, with strong overtones of Rosemay. Excess is excellent in this case!
Olive Oil Course Sea Salt Apples (I use Granny Smith, they're so divinely tart) Rosemary, chopped.. use lots, don't be shy Salt Olive Oil Balsamic Vinegar Honey
Quarter the apples and remove the pips. Place them in a roasting dish and sprinkle with lots of chopped rosemary, salt and pepper. Drizzle with olive oil and balsamic vinegar and a dollop of honey to sweeten. Roast in a medium oven until the apples go mushy (if you prefer firm apples, use another variety). Whilst they are roasting, make the gravy in a saucepan on the stove. When the apples are done, arrange them artistically around the Pork Roast on a serving platter. Serve hot with the gravy on the side. (Always good to have something on the side!) Roast spuds go well with the dish and a good red wine will complement the flavours. Cheers! Pears can be prepared in the same manner as the apples, allowed to cool and served with crumbled Blue Cheese. This makes a fabulous starter. If you are a Bacon and egg pie lover then you just have to try Harrys version. Its like a meal in a pie. As with all of Harry's recipes you will estimate quantities to suit your needs.
12 Eggs beaten and mixed with milk and seasoned salt and pepper Bacon Potato peeled and sliced thinly Kumara peeled and sliced thinly Onions diced finely so that they fall in between potatoes and kumara Mixed veges approx a cup Fresh herbs oregano, pizza Thyme rosemary Cheese, grated
Then layer kumara, onion, potato and more onion. Sprinkle some mixed veges and herbs Add the beaten eggs, Layer the bacon Add a final layer of thinly slice potatoes and finish pouring the beaten eggs ensuring that its full
The overhang pastry, push to the middle of the pie and finish the top with grated cheese
Will take approx an hour to hour and a half to cook at 175 degrees Bake empty egg shells hard and crumble to return grit to chooks Pasta, Noodles and Rice
- Lloyd's Indian Style Rice
Lloyd's Indian Style RiceI only make rice this way as for me its fail-proof and delicious.
Medium onion 400 grams rice 700 ml water
Throw in 400 grams of rice (basmati or jasmine) and toss through the onions so that the rice becomes transparent looking - this will happen quite quickly. Add 700ml of water and bring to the boil, then turn the heat down very very low and simmer for twenty minutes by which time the water will be totally absorbed and you will be left with buttery rice. Harry didn't used to eat Lasagne until we made up this recipe.
1 onion 1 bell pepper 6 sprigs of thyme 6 sprigs oregano lots of parsley 500g mince Salt and pepper 2 - 3 bay leaves 1 - 2 tbsp olive oil 1 can tomato soup 3 cups grated cheese Fresh lasagne, optional spinach leaves
Layer with sheets of lasagna and cheese, finishing with a grated cheese layer.
1 dsp butter 1 dsp flour 1 cup milk salt and pepper 1 beaten egg Melt butter, add flour, milk and bring to boil, stirring constantly. Add beaten egg, and keep stirring then pour this over the top of lasagna. Bake 3/4 hour in hot oven.
18 Sage leaves Olive oil Salt and pepper Parmesan cheese grated
8 big red onions finely diced. Butter to fry onions in. 1 kg bacon chunks, get nice bacon to give that yum smoky flavour. Salt
Whilst the sauce is simmering away, in another pot, bring to the boil enough salted water to cook the two packets of Spaghetti and when on a rolling boil add them and cook until tender. Chop the cooked spaghetti somewhat so that it’s easier to get into jars. Drain and mix into the tomato sauce mixture. Spoon into hot Agee jars making sure there is no air space. Fill to the top of the jar but not overfull. Use a spatula down the sides of the jar to make sure there are no large air pockets then I topped the jars up and overflowed slightly with boiling water from the kettle, wipe the rim clean and seal screwing the rings down tightly. When cold remove rings, wash the jars and store in a dark dry cupboard.
half pack Bacon approx 1 medium sized Onion 1 medium sized Garlic glove Few Mushrooms 2 tbspns Pine Nuts Mixed Herbs Oregano Salt and Pepper 1 Can Crushed Tomatoes* 1 Can Whole Tomatoes* Tomato Paste, 1 pottle or 1/3 of a tube Chopped Parsley
* Use Fresh Tomatoes if you prefer. Enjoy. Preserves
- Passion Fruit Pulp Preserved
We had heaps of Passion fruit this summer and rather than let them go to waste we set about preserving them. A really simple process, the longest part is scooping the pulp from all the fruits. Its all too easy!
Sugar For every cup of passion fruit pulp, 1 cup of sugar.
Preserved passion fruit pulp is great to have on hand. Delicious as toppings on ice cream and the likes of pavalova. Add to fresh fruit salad or as additional flavour to other sweets and desserts Thank you to all those that sent in recipes for Feijoas. I have to say that Feijoa and coconut cake is devine and probably one of my favourite cakes, I want to say a special thanks to Caroline who wrote Hi Lloyd and Harry and Harrys dad, If you google Peter Gordons Roast Feijoa and Manuka Chutney recipe you will find something divine. I made it when I had a glut of feijoas in our previous garden. Sadly I am still waiting for the one year old trees to come into fruit in this garden. This is one of the most amazing flavours you will ever eat!!!! Great with everything from meat to cheese. Envy the glut. Kind regards, Caroline Well I did the appropriate google printed off the recipe sheet and handed it over to dad, Well just as Caroline says its divine
1 kg Peeled red onions finely sliced 8 large green chillies stems removed and cut into fine strips 2 kg castor sugar 2 large dessert spoons sea salt 330mls cider vinegar 5 large sweet lemons the juice and zest cut into fine strips 1 10cm piece of manuka branch with leaves washed 1 cinnamon quill broken up roughly 6 green cardamom crushed 6 black cardamom 1 dessertspoon dried chili flakes
Next day add remaining ingredients and mix well then place in a non-corrosive roasting dish and place in an oven preheated to 180c It will take between 2 to 3 hours to cook at which point you will need to have stirred it from time to time. It is cooked when the liquid has mostly evaporated and the onions and fruit have begun to caramelise slightly Taste for seasoning then spoon into very hot sterilised jars and seal Bottling fresh fruit is really easy. Open a jar of bottled peaches for all manner of desserts and cooking.
Have clean preserving jars in a low heat oven to sterilise and to have hot ready for bottling.
Sugar Water To make a sweet syrup use cup for cup of water and sugar but use less sugar for a lighter syrup. Make an amount of syrup suitable for quantity of peaches being preserved. Bring syrup to the boil, when boiling add peach pieces, and bring to the boil again. Don't overcook as peaches will go mushy. Spoon fruit into warm jars until full and then overflow with syrup. If more syrup is needed for the next batch add further sugar and water and re bring to boil. Then add next lot of peaches. Make sure that jar rim is clean and the screw on seal. Leave until cool and seals have all gone down. Remove seals and wash jars and store. Bottle most stonefruit and pipfruit in this manner ie also nectarines, plums pears apples. This is what we did with a surplus of figs given to us from our friend Jane. They were small dark figs and gave us delicious Jam but you could use any variety. Choose jam jars that have an inbuilt seal so your conserve is effectively bottled.
2 and 1/4 cups sugar 2/3 to 1 cup water 1/4 cup fresh lemon juice 3 Tbspn crystalised ginger 1/4 Tspn salt
Pour into sterilised jam jars. Delicious however you want to use. I love it on Vogels toast but could be just as nice as icecream topping or in a small tart, Salads
- Grilled Fennel Salad
1/2 lemon Oil and lemon dressing
Heat up the Barbie. Drain and dry the fennel then grill until they are al dente. Place in a bowl and toss with the olive oil and lemon dressing. Serve at room temperature.
6 Tbsp olive oil 2 Tbsp lemon juice Salt and ground black pepper Combine all ingredients and this ones ready to go!
4 to 6 rashers of bacon, barbecued, cooled and diced Feta cheese, broken into cubes Pinenuts, dry roasted (simply heat skillet, without oil, and heat nuts, turnign often and keeping an eye on them) Salt and fresh ground black pepper Add whatever else that appeals, such as capsicum, spring onion, chopped parsley, radishes and the like
175 mls french dressing which is salt, pepper tsp mustard 4 tbspn vinegar and 8 tbspn olive oil Lemon juice 50g grated parmesan cheese 50g of canned anchovy fillets (drained) 1 raw egg, lightly beaten Garlic croutons which are 3 slices of french bread cubed and fried in oil with 2 cloves of garlic until golden.
1/3 cup olive oil 1 desertspoon white wine vinegar 1 healthy-sized teaspoon grainy mustard 1 tablespoon freshly chopped salad burnet
Seafood
- Lloyd's Salmon with Kaffir Lime and Salsa
The other night I was at the supermarket faced with that usual dilemma of someone coming for dinner and what to have. There in front of me was fresh salmon, something I don't usually dabble with but I though it would be quick and easy having watched a friend cook it a couple of weeks ago.
Kaffir Limes
I rubbed in liberally some Tarragon oil and seasoned with rock salt and freshly ground pepper. On each piece I lay slices of Kaffir limes and a whole bunch of coarsely cut Kaffir lime leaves, a generous amount of capers and some dill. I then covered the steaks with tinfoil and baked them in the oven for 10 to 15 minutes. Remember you have to be careful not to overcook Salmon! I served the salmon on a bed of rice cooked in an Indian style with butter and finely chopped onions, tomato salsa and tossed salad of mesculun and rocket leaves.
1 stalk celery, sliced thinly 1 chopped onion 1 fillet Terekihi, cut into bite-sized pieces 3 bay leaves Handful chopped thyme 2 1/2 pints fish stock 300ml tin tomato puree 4 - 5 habanera pepper, left whole or cut in half, remove seeds for less heat 500g raw peeled prawns Salt and black pepper to taste
2 onions Olive Oil Capers Capsicum Parsley Freshly ground salt
Meanwhile have a pot with salt and water on the boil and add herbs, such as rosemary and bay leaves, and olive oil. Cook penne or pasta until tender and then rinse under hot water and drain. Combine pasta with the salmon cream sauce. Add heaps of chopped dill and parmesan and serve with rolls and a great salad.
NOTE: You can make this with bacon, left over chicken, smoked salmon. Soup
- Eggplant and Mixed Pepper Soup
2 tablespoons olive oil heaps of coloured bell peppers, sliced 1 onion sliced 3 cloves garlic (at least) chopped about 2 cups chicken stock 2 or 3 tomatoes Salt and pepper to taste Cayenne pepper A not too hot chilli, chopped A handful of parsley, chopped
This is a taste sensation and easy to whip up.
2 or 3 small onions 4 or 5 cloves garlic, chopped 3 tablespoons of butter 1 litre of chicken stock (at least) cup of rice (short grained) salt and freshly ground black pepper to taste parmesan cheese to taste
3 Onions diced Curry powder 1 tspn 1 tbspn green curry paste
3 Kumaras diced 6 Potatoes diced 3 large handfuls of watercress washed and chopped Salt and pepper to taste
Add water to just more than cover and con tinue to cook until the potatoes and kumara are cooked through. You may need to add water to make a soup consistency. Add the handfuls of cress and continue to cook for a further half an hour. Once cooked then process the soup until pureed.
Serve hot Sweets
- Maryjane's Lemon Delicious
1 cup caster sugar 1 tablespoon plain flour,sifted 2 tablespoons self-raising flour,sifted finely-grated rind of 2 lemons 1/2 cup lemon juice 1 cup milk 20g unsalted butter,melted icing sugar and thick cream, to serve
Using a wooden spoon, beat egg yolks and two-thirds of the sugar until pale, then stir in flours and combine well. Add lemon juice, lemon rind,milk and melted butter and combine well. In a separate bowl, whisk egg whites until soft peaks form, gradually add remaining sugar and whisk until stiff peaks form. Fold egg whites into lemon mixture gently, in two batches, until just combined. Pour into greased dish and place in a deep roasting pan, then pour in enough boiling water to come halfway up side of dish and bake at 180C for 45 minutes or until puffed and golden. Dust with icing sugar and serve with thick cream. Anthony (Waireres Garden designer) got given this beautiful book called Ripe by Angela Redfern, from his parents. Its a way cool book and we have all been thumbing our way through it looking at all the yum recipes. Dad made this recipe using our seasonal Feijoas and a ripe Garden Belle pear that I found hanging of one of the plants in the nursery. I have written the recipe as it is in the book but he halved the quantities to make a dozen muffins though he had a vague moment as we all do and couldnt remember if he halved the fruit as well but thinks he still used the 2 cups. Update he made a new batch for a photo shoot and used half the fruit.
4 Large eggs 1 cup milk 1/2 tspn vanilla extract 1 (200gm) cup castor sugar 2 Cups of fruit , ( 1 cup feijoa pulp, 1 cup chopped pear) 4 Cups of self-raising flour 2 tpsn cinnamon
Melt the butter and let cool In a large bowl combine eggs, milk, vanilla and sugar. Add the fruit to the wet mix. Add the flour, cinnamon and melted butter and gently fold together until combined. Dont over mix. Spoon into muffin trays until 2/3rd s full and then bake for 20 minutes until firm to the touch. I have been thoroughly spoilt this week as Chris came armed not only with a beautiful gift of a collectible Narcissus cyclaminius Wilma (hope that I got the name right) but these awesome cookies and I tell you that they sound like my style of baking!!! I quote These can be eaten on their own but are nicer with whipped cream and fruit. They will store for up to 10 days in an air tight container so are excellent for afternoon tea or dessert that can be made ahead of time.
pinch of salt 120g Castor sugar 1 Tsp Vanilla Essence 120g Chopped Almonds 150g Dark chocolate chips
Beat egg whites with salt until foamy Gradually add sugar sugar and continue beating until you have a glossy stiff meringue add vanilla, almond and chocolate chips and fold togather. Drop spoonfuls on a tray covered with baking paper Put in oven and turn oven off and leave there for a minimum of three hours with door closed LOL forget about for a while. As promised this is the recipe that Tony made for my birthday and its really easy to make and absolutely delicious. I made it so that I could photograph it and then took it over to the staff for morning tea. Basically you throw all the ingredients into a bowl and then cook, couldn’t be easier! The recipe that I followed said not to double and I didn’t, though it seems to make a full sized cake
2 cups sugar ½ cup cocoa 2 teaspn Baking soda 1 teaspn baking powder 1 teaspn salt 2 eggs 2 teaspn vanilla essence 1 heaped teaspoon of instant coffee in 1 cup of cold water 1 cup of milk 1 cup of canola oil
Chocolate Icing Ice the cake when cool
2 1/2 cups flour 1/2 cup butter 3 lightly beaten eggs Cinnamon or cocoa to dust 6 tbspns espresso beans 2 tsps baking powder 1 cup sugar 1/4 cup brewed espresso
In a large bowl, add the flour, baking powder and salt and rub in the butter. Now add all the remaining ingredients and mix well. Knead for about 2 minutes, and shape into four small, oval rolls. Lightly dust, and pop into oven for 25 minutes. When cool, cut into thin slices and lay sideways on a tray and bake for another 8 to 10 minutes until the slices are hard and crisp. When cool, transfer to an air-tight container.
150g butter softened 1 1/2 cups caster sugar 2 cups desiccated coconut or 1 cup ground almonds 2 cups self-raising flour 1 tsp baking powder 1/2 cup milk 1/2 cup yoghurt 1 1/2 cups sliced feijoas, plus 1/2 cup more for the top
Place extra feijoa slices on top to decorate before baking @ 150c for 1 to 1 � hours in a reasonably shallow dish. Serve warm as a dessert.
1/2 cup orange juice 1 egg 1/4 cup oil 1/2 cup dates, chopped 1 1/2 cups flour 3/4 cup sugar 1 tsp baking powder 1 tsp baking soda 3 tbsp soft brown sugar 3 tbsp walnuts finely chopped
1/2 cup sultanas 1/2 cup of walnuts 1 cup of sugar 4oz of butter 1 egg 1 1/2 cups of flour 1 tsp of baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp mixed spice
Place apples in bowl with 1/2 cup sultanas and 1/2 cup of walnuts. Pour over these - 1 cup of sugar. Melt 4oz of butter. Add 1 egg to melted butter and beat well, then pour over apples. Stir lightly. Add to 1 1/2 cups of flour - 1 tsp of baking soda - 1/4 tsp salt - 1 tsp cinnamon - 1/2 tsp nutmeg - 1/2 tsp mixed spice.
Sift dry ingredients into bowl with apples and stir gently until fruit is covered. Put into well greased 8" tin. Bake 1 hour in med oven 180c - 190c. Cool before removing from tin. To serve, dust with extra icing sugar.
1 300ml of cream 1 355ml can of lemonade
Serve with whipped cream and lemon curd. (For unsweetened scones use soda water.) You can't go past this recipe for a better tasting, high class cake. Serve it with whipped yoghurt and cream.
450g caster sugar 450g almonds 2 tsps vanilla 6 eggs rind of 4 lemons, juice of 1 lemon 225g polenta flour 1 1/2 tsp baking powder 1/4 tsp salt
Butter and flour a 30cm cake tin. Beat butter and sugar. Stir in the ground almonds and vanilla. Beat in eggs, one at a time. Fold in peel and juice, polenta, baking powder and salt. Spoon into tin and bake 45 minutes or until set.
3/4 cup sugar 3 tsps finely grated lemon rind 1/3 cup lemon juice 2 large eggs, beaten
Damn easy to make. Just as easy to drink and perfect to whip out for an impromptu session in the sun with friends. Just don't have too many LOL We found this recipe in a River Caf� Cook book by Rose Gray and Ruth Rogers. We doubled the recipe so that it used the entire bottle of vodka and made many batches a few summers back. It looks really cool served in marguerite glasses. We found that granita made from a true lemon like Yen Ben or similar had the bestest flavour but there was no problem downing them made from the good ole Meyer.
8 Ice cubes 400 ml Vodka Sugar Syrup 140g Caster sugar 100 ml water
Wash the lemons and grate the zest of 6 of them and juice all 8. Mix the zest and juice together and you should end up with approx. 500ml Smash the ice and mix in with the syrup, vodka and lemon zest mix. Freeze. youll find that it wont freeze properly due to the vodka so kinda smash or mix and serve and drink immediately !!!! This recipe that Pete makes is a bit of a firm fav with all the team. Its a regular on his list of muffins, easy to make and fabulous to eat!!
1Tbsp Baking powder sifted 1 cup caster sugar 2 eggs lightly beaten 1/4 cup vegetable oil 1 cup milk 2 tsp Vanilla extract 2 cups frozen raspberries 1 cup roughly chopped white chocolate/ chips
Place the flour, baking powder, sugar,eggs, oil,milk and vanilla in a large bowl and stir until just combined. Fold through the raspberry and chocolate. Spray a 12 x 1/2 cup capacity muffin tin with canola oil and then spoon the mixture in dividing between all 12. Cook for 20 to 25 minute or until cooked when tested with a skewer. Cool on a wire rack and serve dusted with icing sugar. Dust with icing sugar and share with a good coffee. Dad made this most amazing cake the other day, came home to find it in our pantry. Apparently the recipe was in a copy of the Woman’s weekly. If you like Louise cake then youll love this one and I reckon that this would make a great dessert cake!!!
1 cup chopped dried apricots 1 cup tinned Apricots 225g butter softened 1 cup castor sugar 4 medium eggs 150 g self raising flour 70 g ground almonds (one packet) Finely grated zest of 2 lemons 2 tbsp milk
Mix the dried and drained tinned apricots together and leave to soften then blitz in a food processor. Cream butter and sugar together and when fluffy start adding the eggs one at a time with a little of the flour to stabalise, fold in the remaining flour almonds zest and milk. Spoon half the mixture into a 23cm spring form line cake tin (if you have one) that has been previously lined with baking paper and sides greased. Smooth this layer and add the apricot mixture, then top with the remaining cake mix in spoonfuls over the apricots and smooth out gently.
3 egg whites ½ cup caster sugar 1 ½ cups dessicated coconut Topping Whip egg white until stiff, add sugar and beat fold in the coconut and then spread this mixture on top of the cake Cook for 60 to 70 mins in 180 C oven or until a skewer comes out clean Remove from oven loosen and cool in tin. Now we had a meeting the other day with Chris who writes all our label descriptions amongst other things. She fronts up with all her notes and a cake tin full of Louise Cake. Now if you had a 30 year old mulberry in your garden you'd remember your mother making louise cake LOl so I dredged out the good ole Edmonds cook book so that you too could taste a blast from the past. Its meant to be made with raspberry jam but you you could use some of that home made plum jam instead.
25g Sugar 2 Egg yolks 150g Flour 1 tspn baking powder Jam
2 egg whites 125g Sugar 50g Coconut Beat egg whites until quite stiff, add sugar and coconut, fold together and spread on top of the jam. Bake 30 minutes at 180 degrees When cool, cut into small squares and serve with coffee or tea Dad has been popping over with his brandy pot lately and a tub of ice cream which was real handy one night when we had guests over for dinner and no dessert This recipe is from The NZ Crockpot Cookbook by Joan Bishop and Im sure that you can use it as a base and modify to what ever you have in the cupboards. Im know that Harry used to make this with fruit mix and duty free Jagermeister as his own special brew.
300 g Raisins 150 G crystallized ginger finely chopped 150 g dried mango slices chopped 1 x 425 tin stoneless black cherries in syrup 1 x 425 tin peaches in Syrup chopped 1 x 425 tin pears in syrup chopped 1 cups honey 2 cups brandy cup lemon juice
Cool and spoon into jars and will keep almost indefinitely in the fridge. Serve over icecream Mum came into the Nursery the other day with a couple of pieces of a pie that she used to make all the time when I was a kid. I had forgotten about this rhubarb pie buts it's a goodie and damn easy to make too.
Mum makes her own short pastry but was kinda vague on what quantities that she uses so I grabbed the Edmonds cook book and here is their recipe, otherwise just buy some. 225g Flour Pinch Salt 125g Butter 1 tspn Baking Powder 25g sugar 1 egg yolk
21/2 cups of chopped rhubarb ( 12oz ) 1/3 cup brown sugar 3 tbs flour 1/2 tsp vanilla 2 eggs 1/4 cup milk or cream
Line a pie plate with rolled out pastry Spread the chopped rhubarb over it. Beat together all the remaining ingredients and spread over the rhubarb Bake 450 for 10 minutes then lower the heat to 350 and continue baking 25 minutes longer or until custard is set. Serve with whipped cream or icecream. Now back to Zucchini: Jackie wrote in to share this zucchini cake/Loaf with us which I passed onto the test kitchen in the gate house (AKA Dad in the front cottage) to make the cake so that I could do a photo shoot. My grandson grew them a couple of years ago and was very pleased they grew so well, BUT was not so keen when mum said he had to eat them as he'd grown them. After searching the net this recipe was found, its great if you add walnut pieces. Keep up the good work, I just LOVE the newsletters.
1/2 tsp B.P 1 Cup Oil 2 tsp Baking Soda 2 tsp Vanilla 3 tsp Cinnamon 1 tsp Salt 2 Full Cups Grated RAW Zuchini1 Cup Chopped Nuts (Optional)
Add Zucchini. Sift dry ingredients in and mix well. Add vanilla and nuts. Pour into two loaf tins. Bake at 180 for 1 hour or until done. We made this and it stayed fresh for days. It also keeps well in the freezer.
cup Sunflower seeds cup Dates cup walnuts tspn ground ginger Pinch sea salt
1 cups fresh scooped Feijoas (or frozen berries) 2 cups grated apple 1/3rd cup Raisins 1 tspn cinnamon Small pinch ground cloves Pinch sea salt Take cup of the grated apple with raisins, cinnamon, ground cloves and salt and whizz in the food processor until sauce like. Chop the Feijoas into chunks and not too small Combine the sauce, Feijoa and remaining grated apple in a bowl and mix togather Spread evenly into a shallow ceramic dish and spread the crumble mix on top Before serving warm in a very low oven 100c for about one hour. If using frozen berries just mix them in frozen, They will thaw and warm in the oven. Serve with your favourite topping of whippedcream, thickened cream or Greek style yoghurt. Anthony made this slice from his new cook book Ripe recipes and what a winner! Easy to make and delicious to eat, you cant go wrong. If you have frozen berries in the freezer then this slice is not far away. You could substitute with Blueberries, boysenberries or any other that appeals.
2 Cups icing sugar sieved 2 cups fine dessicated coconut 1/2 cup self raising flour sieved 175g unsalted butter 1 and 1/2 cups raspberries
Grease and line with baking paper a 20 x 30 cm slice tin In a large bowl mix togather the egg whites, icing sugar, coconut, flour until well combined. Fold in the melted butter until just combined Pour the mixture into the lined tin and sprinkle with the berries Bake in the oven for 35 mins or until firm to touch and an inserted skewer comes out clean Once cool cut into slices. Store in an airtight container. Anthony's Fail Proof Chocolate CakeThis is Anthony's fail-proof Chocolate cake. Many a time when we have been caught short for a dessert, Anthony has whipped out this recipe and rustled up this cake. He has served it just as a Chocolate cake or we have modified it to make a dessert by adding fruit, cream or whatever. The basic recipe is as follows and I always double it for an average sized ring tin. (photo shown is recipe doubled). (This recipe is even so fail proof that one time we managed to cook it on grill, and it was still edible)
2 Eggs 1/4 cup Cocoa 150 g Butter chopped small 1/2 teaspoon salt 1 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1 3/4 cup Flour
VARIATIONS Cherry Chocolate Cake Grab a can of cherries and add them to the bottom of the ring tin, then pour over the cake mixture and bake. Marble Cake Divide the mixture into two, add cocoa to one half of the mix. Pour the two mixes together to create a marbled effect cake. Ice with melted chocolate when cooled. While we were in Ausssie for the Melbourne flower show, Harry found these cute individual serve oven proof dishes (in the brief time that we had for shopping) and Tony has been using them to make Feijoa crumbles. Tony’s mum provided the recipe and together they made these individual crumbles which were delicious. I guess that you could use the recipe as a topping for any kind of stewed fruit that took your fancy
½ cup Flour ½ to ¾ cup rolled oats or oatbran ¾ cup brown sugar 1 tspn mixed spice or cinnamon 75gm very cold butter
Place stewed fruit into an oven proof dish leaving excessive juice or liquid behind. Sprinkle a layer of crumble on the top and bake in moderate oven for approx. 20 to 30 minuste or until the top is brown A really delicious version is to roll out short pastry and layer into a flan dish. Add stewed fruit and crumble as above
2 -3 tablespoons chopped crystallised ginger 125 g butter 3/4 cup raw sugar 1 1/2 cups plain flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg
Melt the butter in a largish pot. Add feijoas and sugar and cook till sugar is dissolved. Remove from heat and allow to cool. Sift together the dry ingredients and mix the feijoas into them. Add the crystallised ginger and pour into a greased and lined ring pan and bake for 40 minutes. Let cool in pan and turn out. This is a yummy way to use Persimmons. It is moist and caramelly - a bit like carrot cake. Pete proofed the persimmon pudding recipe and Harry decorated the cake. (He always takes the cake!)
4 eggs 1/2 cup butter, melted 3/4 cups milk 1 tsp vanilla
1 1/2 cups flour 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 teaspoon ginger 1 teaspoon allspice
1 cup chopped nuts - pecans or walnuts are best Whipping cream
2. In a separate bowl, mix the flour, sugar baking powder, baking soda, salt and spices. 3. Add the dry ingredients to the wet ingredients a third at a time. 4. Bake in a buttered glass pan at 400 degF until done (about 50 minutes). Top with a dollop of whipped cream. Serves 8. I promised last week that I was going to make this Orange and almond cake using some Cipo oranges I have, out of this beautiful cookbook called” Ripe Recipes” that was given to Anthony. We have some friends coming for dinner tonight so it was another good excuse to make it as we going to have it for dessert. On top of all that it was damn easy to make. Now it’s also got no wheat or dairy product in it and I just love almonds.
1 whole lemon clean with skin on and topped and tailed 9 large eggs 1 cup caster sugar 4 cups ground almonds 1 tsp Baking powder 1 tsp vanilla extract ½ cup sliced almonds
Grease and line with baking paper a 26cm spring form tin with baking paper In a medium sized saucepan arrange the oranges and lemons so that they fit snugly. Fill with water to a level two thirds of the way up the sides of the fruit. Place over a medium heat and bring to the boil. Keep an eye on it and after approximately 10 minutes of cooking, turn the lemons and oranges over. Continue cooking until the fruit has softened and the water has nearly evaporated. Remove the saucepan from the heat and cut all the fruit into chunky pieces, removing any visible pips. Place the fruit into a food processor and puree whilst still hot Add the eggs, sugar, almonds, baking powder, and vanilla to the pureed fruit and process for a minute until thick and smooth. Pour into the lined tin, sprinkle with the sliced almonds and bake for 30 to 40 minutes. Test by pushing a skewer into the centre of the cake. When removed a wet crumbly mixture should remain on the skewer To prepare the citrus syrup In a saucepan over a medium to high heat combine the caster sugar and lemon juice, bring to the boil and simmer dissolving the sugar. Continue boiling to let the mixture reduce until syrupy in consistency. With a skewer, pierce holes in the cake to allow the syrup to sink in. Pour half the syrup over the cake whilst still hot. Remove from the tin and serve with the remaining syrup and whipped cream.
1 cup lemon juice 1 cup caster sugar To prepare the citrus syrup In a saucepan over a medium to high heat combine the caster sugar and lemon juice, bring to the boil and simmer dissolving the sugar. Continue boiling to let the mixture reduce until syrupy in consistency. With a skewer, pierce holes in the cake to allow the syrup to sink in. Pour half the syrup over the cake whilst still hot. Remove from the tin and serve with the remaining syrup and whipped cream. We had this surplus of limes so I conned Dad into making this dessert for us. He used this recipe from (C/- Sweet Food Murdoch Books)
4 Egg yolks 395g tin condensed milk 2 tspn grated lime zest 125ml or � a cup lime juice
Bake the base blind for approx 10 to 15mins in an oven of 180 C. (Use baking beads or baking paper with rice) Leave to cool Meanwhile using electric beaters, beat the egg yolks condensed milk lime juice, zest in a large bowl for 2 minutes or until well combined Pour into the pie shell and smooth the surface Bake again for 20 to 25 minutes or until set Remove from oven, allow to cool completely and refrigerate until well chilled Garnish with lime slice serve dusted with icing sugar and whipped cream Every time that we have a family dinner my Mum makes this cheesecake which is a bit of a winner. It does pay to try and make it a bit earlier so that it sets nice and firm. I asked her for a copy of the recipe but obviously mum just makes it from memory now as she says � I lost my copy of the cheesecake recipe. "So its my kind of version from what I remember.� Well she made one for us the other night and it was delicious as always. Mum makes it with different tinned fruit using the recipe as a kind of base for other flavours. I remember when she adjusted it to have Persimmon and raisin and rum flavours.
250g super wine biscuits 125g butter melted Shallow dish approx 25cm across and 3 to 4 cm deep.
397g condensed milk 250g cream cheese 410g pineapple chunks or fruit of choice 1 level tbsp gelatine juice of 1 lemon Beat together the condensed milk and cream cheese until smooth. Drain the fruit keeping the juice. Put the juice in a small pot and add the gelatine to juice and stir over low heat until dissolved then add the lemon juice. when the juice and gelatine mixture cools, fold into the cream cheese mixture along with the chopped fruit. when all mixed togather, pour into the biscuit base, put in the fridge and leave to set. An awesome cheesecake and easily modified for other flavours and fruits. This recipe came from that awesome cookbook Ripe Recipes by Angela Redfern. Now because I made it out of the fig season I did modify the recipe to use some bottled figs that I had from our trees in the garden. Also used fresh cipo oranges that were beautifully ripe. I have to confess that I also used bought short sweet pastry.
Filling 1/2cup soft brown sugar 50g unsalted butter 12 figs (I used bottled that were well drained of any syrup) 2 whole star anise 2 oranges, zest and juice from one, the other thinly sliced skin and all.
line a 26cm fluted tart tin with short pastry and chill while you make the filling. To prepare the filling. In a medium saucepan over a medium heat, melt the brown sugar and butter togather. Cook until the sugar has dissolved. Add the star anise, ornage juice and zest, then add the sliced orange and cook until soft, add the halved drained figs and just warm through. Remove from the heat and set aside.
200g Ground Almonds 200g Caster sugar 200g Butter softened 4 eggs To prepare the Frangipane In a bowl of an electric beater, beat the almonds, caster sugar, and butter on high until they are pale and creamy and light in texture. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Pile into the tart shell and spread evenly with a spatula and top with fig and orange mixture. (The original recipe left a quarter of the fig mix out and served the tart with it on the top) Bake for 40 minutes until the frangipane is golden in colour and firm to touch. Remove from the oven and cool. To serve Top with remaining fig and orange mix and serve with cinnamon cream Anthony received this recipe of "Annabel Langbeins" from his sister the other day as as she had just made it and said it was really good. Tony was keen to make it so he got it all togather as I cracked a bag of walnuts that we has sitting around and I have to say, it's really, really easy and very good. It's the sort of cake that you could also chop and change around to suit what you have in the cupboard and we thought what would it be like if we subbed the orange for a lemon. Annabel Langbein - Orange lightening Cake - so called as it is quick as lightening to make.
1/2 Cup water with 1 teaspoon baking soda dissolved in it 2 eggs 1 Cup Sugar 2 Cups plain flour 1 teaspoon vanilla essence 125g softened butter - NOT melted. 1 cup dried fruit 1/2 cup chopped walnuts
add water and soda and all the other ingredients except fruit and nuts. Whizz together. Then add the Cup dried fruit, 1/2 cup walnuts and just pulse to mix in. Do not get it chopped up.Into lined tin. Bake 1 hour 160oC We used dried cranberries and sultanas but I guess you could make your own favourite selection and maybe even add a bit more fruit. Try making it with a lemon instead ??? I just love growing what we can use and eat and I found this recipe for a lemon and passion fruit pulp slice the other day in one of Tonys cookbooks. It used fresh lemon juice and I grabbed a a jar of passionfruit pulp that I had preserved from last year. Its totally decadent as it has two cans of condensed milk and 8 egg yokes in the filling so if you have a sweet tooth like me then you'll love it. It did put me out of my comfort zone to make but hey, it wasn't that hard and it worked out and even looked just like the pic in the recipe book. I did start with a slice tin and half way through the cooking decided that I wasn't going to get all the filling in and ended up throwing it all into a deeper tin, part way through cooking the base. I decided if it still turned out alright through all that it's not to difficult.
175g unsalted butter softened 1 1/2 cups icing sugar 1/2 tspn vanilla essence 1 egg 2 Cups dessicated coconut 1 1/2 cups flour FILLING 2 x 395g tin sweetened condensed milk 250ml lemon juice 200ml passionfruit pulp 8 egg yolks
To prepare the base, cream the butter and icing sugar and vanilla with an electric beater until light and fluffy. Add egg and beat until well combined. Using a wooden spoon, fold through coconut and flour until combined. Press mixture firmly into prepared tin and bake for ten minutes in centre of oven. While the base is cooking, prepare the filling. Combine all ingredients in a bowl. Pour over cooked base and return to oven for a further 15 minutes until set.
8 egg whites 1/2 cup caster sugar 2 cups coconut thread 1/2 tspn salt 1/2 tspn vanilla essence Prepare the meringue by whisking egg whites with an electric beater until soft peaks form. whisk in sugar, coconut, salt and vanilla. Spread meringue evenly over cooked filling. Bake for a further 10 mins or so until meringue is light brown. Place in fridge to set. Some of my cooking times were longer than what the recipe suggested. The old boy made these the other day and they are damn good. He got the recipe from a friend and we all know how recipes get handed around and this particular one originated from the renowned Wayne Good of Clanfield Interiors in Cambridge. We had some of our clients call in the other day who were off to one of his famous Christmas cuisine demos. There is still time to get in a batch of baking to fill those tins for all those guests that call in over the holiday season.
500 gm plain Flour 175gm Icing sugar 375 gm softened Butter 1 orange grated 1 to 2 oranges for juice
Tip into a large bowl adding the orange rind and finally the juice of the oranges mixing with a knife to form a nice dough Wrap in gladwrap and refrigerate for at least 30 minutes
250 gm cream cheese 50gm Castor sugar 500 gm good fruit mince Spray oil Milk to glaze Sugar and cinnamon sprinkle Mix the cream cheese with the sugar and set aside Roll out the pastry. Slightly thicker than the usual and uses pastry cutter to cut into the size that you require Line well greased tins with pastry and half fill with the fruit mince. Place a blob of cream cheese on each pie and cover with a lid of pastry Brush with milk and sprinkle liberally with sugar and cinnamon sprinkle Bake in a hot oven (approx. 220c) until golden brown Dad made this for us the other night so I conned him into making it again so that I could photo it and add it in here. We provided the roast pork dinner and he brought this for dessert plus a lemon sauce topping which was delicious, Serves six
2tsp. baking powder 1/4 tsp. salt 1/4 cup sugar 50gms. butter,cubed 1 size 7 egg 1/2 cup milk 2 large apples 1/2 tsp cinnamon 2 Tsp. sugar
2. sift flour,baking powderand salt into the food processor, add the sugar and butter. Process just enough to mix to coarse breadcrumbs
3.add egg and milkprocess just enough to mix. The dough should be softer than scone dough but firmer than cake batter 4. spread the mixture into a baking paper lined square20cm or 23cm round ovenware dish. It will only be about1-11/2 cm thick 5. Peel and core the apples, cut into quarters then each quarter into four. Poke these pieces into the dough rounded side up as close together as possible. 6. Mix cinnamon and sugar together and spread thickly over the surface of the pudding. 7. Bake 25-30 minutes or until the dough is firm in the centre. Serve warm. Goes well with a lemon sauce ,cream or icecream.
Combine the finely grated zest and juice of 1 lemon, 1 tablespoon golden syrup,2 tablespoons of sugar and 3/4cup of hot water in a jug or bowl. In another small bowl, mix 2 tablespoons custard powder with 1/4 cup of cold water, then stir this into the lemon mixture. Microwave for about 2 minutes stirring once or twice, until the sauce thickens and boils, then stir in 1 teaspoon of butter. *HC**PL**END* Vegetables
- Asparagus
Pumpkin seeds or chopped tomatoes Salt and pepper to taste
Olive oil Balsamic Vinegar Honey Salt and pepper This is an utterly wonderful recipe and I highly recommend it - pure taste sensation. And all you need are those fennel bulbs - Lloyd
5 Tablespoons olive oil Seasoning salt and pepper 6 garlic cloves, peeled
The idea is to cook the fennel slowly until all the water has evaporate. Serve hot and garnish with chopped parsley. A wonderful dish. Precook broccoli and set aside. Heat a skillet with oil and add:
2 cloves chopped garlic ground fresh black pepper
This was one of the easiest and nicest forms of scalloped potatoes I've made - Lloyd
2 or 3 thinly sliced onions 2 tbspn butter Large handful of sliced sorrel Parmesan cheese 300ml cream Salt and pepper
Pour over the sorrel and cream mix over the potatos and bake in a hot oven, for about 30 minutes. Yum! This is simple and stunning. I had planned a no-stress dinner with friends, and had decided on simply mashing the spuds. However, when the time came, I opted for this instead. Its almost as easy and damned impressive.
3 onions, peeled and chopped lengthways leaving the root holding the onion together. Chop into long wedges to match potato. A handful chopped thyme Salt, fresh ground pepper 1/3 cup balsamic vinegar
Crisply refreshing, bursting with flavour and very different - try this out on dinner quests. Prepare the batter well in advance so all you have to do is deep fry the vegetables.
1 cup of flour 2 eggs 1 tblsp olive oil 180ml warm beer Salt and pepper
A se1ection of thinly sliced vegetables. I used:
Carrot Onion Kumara Florets of fresh parsley, whole sage or sorrel leaves Heat oil for deep frying. Dip vegetables in batter, and, using a slotted spoon, place into oil. Fry in small batches - it should take about 1 - 3 minutes for the vegetables, and mere seconds for parsley or leaves. Drain on brown paper and serve hot. This is a different way to use those odds and ends that fill up the fridge. It is quite easy to do and tastes great.
Onions Courgettes Peppers Tomato
Fresh herbs Parsley Chives Salt and pepper A smear of olive oil with which to cook
20 stoned black olives 1/2 cup capers Tomatoes 3 cloves garlic, and a handful of parsley. Using that sharp knife, cut all the above ingredients to make tapenade. Spread this on bottom of a serving dish. Chargrill the vegetables quickly on the barbeque, until just cooked. Arrange on top of the tapenarde, drizzle with oil, and sprinkle with herbs or parmesan cheese, or both.
Salt and pepper 2 tbspn olive oil 3 large cloves of garlic, chopped 1 medium tin of peeled tomatoes 1/2 tspn paprika 1/2 tspn of hot pepper sauce, I used Kaitaia Fire. 3 tbspn chopped coriander
Preheat oven to 400F, Make a deep slit in the long side of each scrubbed potato - about three quarters of the way through - and insert a bay leaf into the slit. Put oil in a baking dish in the oven and when hot, add the garlic. Roll the potatoes in the oil so that all surfaces are covered. Bake for 1 hour 15 minutes. The potatoes will become flavoured by the bay leaves.
Fresh ground pepper Salt Butter A sprig or two of rosemary
During the height of the summer, gardeners are harvesting bucket loads of tomatoes, aubergines, capsicum and zucchinis. They are the most fabulous combination when slow baked as a Ratatouille.
2 large onions 4 cloves garlic 2 large aubergines 6 – 8 zucchini 1 large red capsicum 1 large green capsicum 6- 8 ripe tomatoes 3 bay leaves Salt and pepper Brown Sugar
Meanwhile, chop capsicum into squares, zucchini into fairly chunky rounds and peel the garlic and chop it fine. Add these ingredients to the dish when the aubergine and onion have been done for 25 minutes and are starting to soften. Sprinkle some herb salt and freshly ground black pepper and chuck in a bay leaf or three. Put the lid back on and pop the casserole back in the oven and allow another 30 minutes baking time. Meanwhile, skin the tomatoes by pouring boiling water over them in a bowl, leave for 5 minutes and then peel the skin away. Chop into rough chunky bits, place in a bowl and sprinkle some brown sugar over them. Add to the casserole, toss well (the French word ‘touiller’ means ‘to toss food’ – that’s where the name Ratatouille comes from) and place in the oven again for another 20 minutes – with the lid off. Turn the oven off and leave the casserole in the oven with the lid on until ready to serve. This makes a fantastic meal on its own, served with some crusty bread, polenta or rice, or as a side to almost any meat dish. It is also fantastic mixed through pasta and sprinkled with parmesan. Those who like things hot can sprinkle some chilli devils over the dish. Yum! Tony makes this to perfection and is a stunning way to present silverbeet as it looks and tastes delicious
10 to 12 eggs dash milk salt and pepper pesto to taste (optional) 1/2 to 2/3rd block crumbled Feta
Prepare a pan with baking paper and then layer the silverbeet leaves on top of the paper. Beat the eggs with the dash of milk add salt and pepper to taste and pesto and pour over the layered silverbeet leaves. Crumble the feta on top and then bake in moderate oven approx 150 degrees for approx 20 mins or till there is no movement in the egg. Lift the baking paper out and roll the egg silverbeet mix into a log. serve hot or cold, A great main that can be made ahead of time and heated through and served! |
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