Passionfruit slice

• Ingredients

• Melted butter, to grease
• 150g (1 cup) self-raising flour
• 85g (1 cup) desiccated coconut
• 100g (1/2 cup) caster sugar
• 100g butter, melted
• 1 x 395g can sweetened condensed milk
• 125ml (1/2 cup) fresh lemon juice
• 2 tbs passionfruit pulp

1. Step 1
   Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
2. Step 2
   Use a wooden spoon to combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring the dough together in the bowl. Transfer to the prepared pan. Use a metal spoon to press firmly over the base. Bake for 12 minutes or until light golden. Set aside to cool.
3. Step 3
   Reduce oven temperature to 150°C.Use a balloon whisk to whisk together the condensed milk, lemon juice and passionfruit pulp in a large bowl until smooth and well combined. Pour into the pan and spread evenly over the base. Bake in oven for 15 minutes until just firm to the touch. Set aside to cool completely. Cut into slices to serve.

Aussie Potato Cakes

Aussie Potato Cakes

Ingredients

---

• 125g (4oz) flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 30g (1 oz) butter
• 250g (8oz) mashed potatoes
• enough milk to moisten
• butter for frying

How to make it

---

• Sift flour, baking powder and salt into a bowl. Add pepper then rub in butter with fingers tips. Make sure that the potatoes are finely beaten, blend in with enough milk to make a stiff dough. Turn onto a lightly floured board, roll out to about 5mm (1/4 inch) thick, and cut into rounds about 5cm (2 inch) in diameter. Pan fry in butter until golden brown on both sides. Makes 6 - 8

Christmas trifle

Christmas trifle 

Ingredients:

• 1pkt strawberry flavoured jelly
• 1 pkt lime jelly
• 6 cups milk
• 6 tbsp custard powder
• 6 tbsp sugar
• 600ml cream, whipped
• 1 punnet strawberries
• 1 tin (825g) sliced peaches
• 1 tin (425g) mango slices
• 1 swiss roll
• 1/2 cup or sherry or orange juice

Method:

Prepare jelly as per packet instructions and refrigerate.

Prepare custard as per instructions using the custard powder, sugar and milk. Refrigerate.

Whip cream and refrigerate.

When ready to assemble, drain the peaches and mango.

Slice the swiss roll and lay in the bottom of the bowl. Sprinkle over the sherry or orange juice.

Lay ingredients in the following order: Green jelly, half of the custard, peaches, red jelly, custard, mango and then cream.

Smooth the cream out and decorate the top with the hulled and halved strawberries.

Notes

• This recipe takes a bit of preparation but it's worth it in the end.
• You can make this the day before you need to serve it. I think it's actually better 24 hours later.
• You can exchange the sherry for orange juice for a child-friendly option.

Chiko Roll

Chiko Roll

Home made chiko roll recipe

Ingredients:

• 2 tsp butter
• 1 cup green cabbage, finely shredded
• 1 celery stick, finely sliced
• 1 carrot, grated
• 1 onion, finely sliced
• 200g cooked lamb, finely diced
• 1 chicken stock cube
• 1 tbsp plain flour
• 8 sheets spring roll pastry
• 1 egg, lightly beaten
•  vegetable oil for frying

Method:

Remove the spring roll pastry from the fridge to defrost.

Melt the butter on a medium heat in a frying pan.

Add the onion, cabbage, celery and carrot to the frying pan and cook until soft.

Add the lamb and the chicken stock cube and cook until heated through.  Add the flour and mix in.

Lay out 1 pastry sheet at a time keeping the rest under a moist clean tea towel. Lay 3 tablespoons of mixture at the bottom centre of the sheet and fold the sides in to the middle and roll.

Brush the end with egg to adhere to the pastry. Cover rolls with a moist tea towel. Repeat until all the mixture is used.

Heat the oil in a frying pan. It is ready when you drop a tiny corner of pastry in and it sizzles in the oil.

Add all of the spring rolls to the oil and cook until golden.

Drain on paper towel. Serve with sweet chilli sauce.

Notes

• These are delicious and fairly close to the real thing inside although I never remember the outside being crisp like these homemade ones.
• You could use a bit of leftover roast lamb leg, I got a mini rump roast and cooked it especially to make these. Keeping that pastry moist is very important and it dries just as fast as filo. I popped the leftover pastry back in the freezer for next time.

Anzac Cookies

Anzac Cookies

ANZAC COOKIES

Preparation Time – 10 minutes

Baking Time – 20 minutes

Makes 16

 

Ingredients

1 cup plain flour

1 cup dessicated coconut

1 cup rolled oats

2/3 cup brown sugar

125g butter

1 tablespoon golden syrup

1 tablespoon honey 

1/2 teaspoon bicarbonate of soda

1 tablespoon boiling water

 

Method

Preheat oven to 170C. Grease and line a cookie sheet with baking paper.

 

Place flour, coconut, oats and sugar in a bowl. Mix well. Place butter, golden syrup and honey in a saucepan over low heat until butter melt. Combine bicarbonate of soda and boiling water in a small bowl and add this to the butter mixture. Stir. Pour over oat mixture and bring all ingredients together.

 

Roll tablespoonfuls of cookie dough into balls and place on the cookie sheet, leaving at least 4cm around each cookie to allow it to spread. Flatten each cookie gently with the tip of your fingers.

 

Bake for approximately 15 to 20 minutes until cookies are golden brown around the edges. Remove from oven, cool slightly on tray before transferring to a wire rack to cool completely.

Don’t overbake them as they won’t be chewy in the middle if overbaked. The cookies continue to cook even after you remove them from the oven.  

Aussie Pizza

Aussie Pizza

50g thin ham, cut into 1" strips
100g bacon, cut into 3" long strips
1-3 eggs
150g mozzarella cheese
Mini Roma tomatoes (optional)

PIZZA DOUGH

Ingredients: 
240g bakers flour
150ml luke warm water
1 tbs olive oil
½ tbs sugar
¼ tsp salt
2-3g baking yeast

PIZZA SAUCE

Ingredients:
400g can of Roma tomatoes, or fresh
2 Tsp Olive Oil
2 Cloves fresh garlic -- chopped
Fresh basil and oregano
A little salt and pepper

Aussie Meat Pie

Aussie Meat Pie

Ingredients

2 sheets of frozen puff pastry, thawed

1 and 1/3 pounds beef or you can use ground chuck (mince) but the roasting beef is better

1 medium onion, finely chopped

2 cloves of garlic, finely chopped

2 tablespoons Worcestershire sauce

1 tablespoon Italian seasoning

Gravy (bought or make your own)

Salt and pepper

milk for joining both bottom and lid of pastry

Easiest way to make this is with a slow cooker. I like to use left over roast beef and then just add the gravy to it and its only adding the pastry then. Cook beef either with ingredients above (minus the gravy) till it falls apart in the slow cooker and then add gravy to make it thicken.

For large family pie (as in the picture) spray some olive oil spray to keep it from sticking in pan and lay down the puff pastry and cut around to make it fit and bake in oven till golden brown and leave out to cool. Then add your beef mixture and place the other layer or pastry on top and include some vents for it to let the moisture out. Cook until pastry has risen and is golden brown.

ENJOY

In Australia we like to add tomato sauce (ketchup) to eat with it but its still awesome on its own.

Sausage Rolls

Sausage Rolls

Aussie Sausage Rolls

Ingredients

1-1/4 pounds bulk pork sausage,

1 medium onion, finely chopped

2 teaspoons minced chives

2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

2 garlic cloves, minced

1 teaspoon paprika,

1 teaspoon Worcestershire sauce

1 tablespoon tomato sauce - ketchup

divided 1/2 teaspoon salt 1/4 teaspoon pepper

1 package (17.3 ounces) frozen puff pastry, thawed

In a large bowl, combine the sausage, onion, chives, basil, garlic, 3/4 teaspoon paprika, salt and pepper and sauces. Unfold pastry onto a lightly floured surface. Roll each pastry sheet into an 11-in. x 10-1/2-in. rectangle. Cut width wise into 3-1/2-in. strips. Spread 1/2 cup of sausage mixture down the center of each strip. Fold pastry over and press edges together to seal. Cut each roll into six pieces. Place seam side down on a rack in a shallow baking pan. Sprinkle with remaining paprika. Bake at 350° for 20-25 minutes or until golden brown. Yield: 3 dozen.

That is a basic recipe for them i like to add some grated carrot or breadcrumbs if i am adding an egg in to it and usually add Worcestershire sauce ( a splash) and closest sausage I've found to my liking is the jimmy dean country mild pork sausage. You pretty much play it by what you have available and the puff pastry I'm yet to try making my own instead of the frozen. You just roll the sausage and then wrap it in the pastry. I usually spray parchment paper with olive oil to stop it sticking and turn them over once about half way cooking or wait till top goldens then turn over. sounds complicated but its really easy.

ENJOY

chicken version:

500g chicken mince

½ cup grated carrot

¼ cup chopped garlic chives

1 cup cooked rice

50g feta, crumbled

1 egg, beaten

salt and pepper

Cherry Ripe Bars

Cherry Ripe Bars 

For the dough

175g plain flour

2 tbsp cocoa

100g caster sugar

1/2 tsp baking powder

100g unsalted butter, softened

50ml cold milk

For the cherry filling

600g glacé cherries

125g condensed milk

150g desiccated coconut

2 tsp vanilla extract

250g dark chocolate, chopped

Take a square cake tin – one with a removable base, ideally – butter the insides well and cover the base with a square of nonstick baking paper.

Put the flour, cocoa, sugar and baking powder in a bowl and rub in the butter until it's utterly worked through and all the lumps have gone. Add the milk, and mix to a soft, even dough, then press this into the base of the tin firmly and evenly.

Heat the oven to 350F bake for 15-20 minutes, or until set and dry on top. Remove from the oven and leave to cool.

To make the filling, put 400g of the glacé cherries in a food processor and mince very finely (or do it by hand if you have the patience and don't mind the stickiness). Mix in the condensed milk, coconut and vanilla until you have a smooth, pink, coconut paste. Cut the remaining cherries in half, stir them through the mix, then spread it evenly over the chocolate base. Return the tin to the oven, bake at the same temperature for a further 25 minutes, or until it's starting to firm and go golden on top. Remove from the oven and leave until cold. To finish the bars, melt the chocolate, spread this over the top and leave until cold before cutting into squares.

If you cant get cocoa substitute replacing 3/4's of butter with melted chocolate.

Fettuccine Carbonara

Fettuccine Carbonara

Ingredients

Serves: 4

• 8 rashers bacon
• 450g fettuccine
• 4 eggs
• ½ cup (60g) grated fresh Parmesan cheese
• 1¼ cups (300ml) cream
• 1 onion chopped
• mushrooms (fresh) cup or more if you love mushrooms like I do
• garlic fresh to taste
• parsley (sprinkle)
• Black pepper

1.Trim bacon and cut into chunks. Fry bacon onion garlic and mushrooms in frypan over medium heat until cooked but not crispy, remove and drain on a paper towel.

2.Boil a large pot of water add a splash of olive oil and a pinch of salt and cook the fettuccine for 9-10 minutes, or till al dente. Drain and return to pot to keep warm.

3.Beat the eggs, cheese and cream in a bowl, then add the bacon onion and mushrooms and parsley. Pour over the pasta in the pot and toss gently with tongs.

4.Return the pan to a very low heat and cook for 1 - 2 minutes, or until slightly thickened - don't overheat or the eggs will scramble. Season well with black pepper and serve.

Oysters Kilpatrick

Oysters Kilpatrick

(This recipe is based on a dozen oysters.)

Ingredients:

1 doz fresh oysters ( in half shells),

6 rashers of bacon (strips) 

1 tbsp lemon juice, 

3 tbsp Worcestershire sauce

Method:

Dice bacon very finely, mix lemon juice and Worcestershire sauce together.Pour sauce mix over oysters,( about 2 tsp on each one) Sprinkle bacon generously over the top, place under grill(broil) Till the bacon is just turning crispy.

They can also be placed in the oven!

(this depends on how many you are doing, and grill size)

Violet Crumble

Violet Crumble 

(Honeycomb chocolate bar)

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Ingredients:

• 6 tbsp white sugar
• 2 tbsp golden syrup
• 2 tsp water
• 1 tsp bicarbonate of soda

1. Melt and stir over gentle heat, the sugar, golden syrup and water in a large heavy based saucepan until sugar dissolves.
2. Bring to the boil and boil for 7 minutes.
3. Remove from heat and quickly add the bicarb soda. The mixture will froth up very quickly.
4. Stir quickly and pour into a greased 28x18cm lamington tin.
5. As the mixture starts to cool, mark into pieces. Break into the marked pieces when cold and store in an airtight container.
   
   To make into Violet Crumbles:

1.  Melt milk chocolate in a double saucepan or microwave and quickly dip honeycomb pieces and place on a cake cooling rack that has been sprayed with cooking spray.
2.  Store in airtight container when chocolate is set and keep in the fridge in hot weather.
   NB. Remember that chocolate melted in the microwave will retain it's shape even when it's melted, so gently stir to check every ten seconds.

White Christmas Slice

White Christmas Slice

This is the copha free version 

  

2 cups rice bubbles (rice crispies)

1/3 cup mixed peel

1/4 cup currants (sultanas raisins)

1/3 cup flaked almonds

125g of butter, melted

250g of white chocolate, melted

Combine all dry ingredients, pour over it the separately melted chocolate and butter, combine, pour into greased lined tray. Firmly press the mixture into the pan using the back of a spoon.

Tightly cover pan with plastic wrap or aluminium foil, and then refrigerate until slice is cold and set.

Cut White Christmas into small squares to serve. Store in an airtight container in the refrigerator.

You may use a combination of cherries, peel, currants and even a little glace

ginger, a truly beautiful Christmas recipe.

Aussie Pavlova

Aussie Pavlova

Pavlova - large meringue dessert (size of a dinner plate or larger) that is crisp on the outside with a soft, marshmallow-like center. It is topped with whipped cream and soft fruits.

Ingredients

• 5 Egg Whites
• 1 tsp white vinegar
• Salt , pinch
• ½ tsp Vanilla Essence
• 8 oz Castor sugar/sugar
• 2 tsp Cornflour

Decoration on top:-

Fresh Fruit such as sliced bananas, strawberries ,passionfruit (passionfruit pulp is awesome), kiwi fruit etc

1. Preheat oven to around 400 F (200 C).
2. Lightly grease oven tray, line with baking paper.
3. Beat the whites of eggs with a pinch of salt until stiff,
4. Continue beating the egg whites, slowly adding sugar, vinegar and vanilla, until of thick consistency.
5. Lightly fold in cornstarch with a spatula
6. Place mixture into circular shape, making a slight hollow in centre for filling. (Mixture will swell during cooking)
7. If you have an Electric oven turn oven to 250 F (130 C) and bake undisturbed for 1.5 hours.
8. If you have a Gas oven bake at 400 F (200 C) for ten minutes, then turn oven to 250 F (130 C) and bake a further hour. Turn oven off, leave pavlova in oven until cool.
9. Top the pavlova with whipped cream and decorate it with fruit as desired. Be sure not to assemble to far ahead of serving, best assemble just prior to serving.

Pasties (cornish Pasties)

Pasties
(also known as cornish pasties)



Ingredients
4 cups plain flour,
1/2 tsp salt,
250g (8oz) butter,
1 cup water(approx),
1 egg for glazing.

Method
Sift flour and salt into a bowl,rub in butter until mixture resembles fine bread crumbs.
Add sufficient water to mix to a firm dough,turn out onto floured surface,knead lightly,roll out dough thinly, cut into 15cm (6") circles (use a saucer as a guide) put a heaped tbsp of filling in the center,bring edges of pastry together,pinch a frill across the top,place on greased oven slides,glaze with lightly beaten egg
Bake in hot oven for 15 minutes,reduce heat to moderate bake a further 20 minutes.

Filling
250g(8oz)round steak,
2 potatoes,
1 medium onions,
2 turnips,
1 carrot,
pinch thyme,salt and pepper,
1tbsp finely chopped parsley.

Trim excess fat from meat, chop into very small cubes,peel and finely dice potatoes,onions,turnips,carrots.
Combine meat vegetables and other ingredients,mix well...makes approx..12 pasties

You can also do this with puff pastry and the filling for a quicker version.

ENJOY