Monday, August 25, 2008

Rice Pudding

7 litres milk
7 cups short grain rice
5 cups sugar
1 teaspoon nutmeg
3 tablespoons lemon zest, grated
8 eggs, beaten
3 tablespoons vanilla extract
Cinnamon Sugar:
2 cups sugar
2 tablespoons cinnamon
In a large rice cooker combine the milk, rice, sugar, nutmeg and lemon zest. Set onto cook, stirring occasionally.
Leave in the rice cooker on keep warm function, covered, until rice is tender and mixture begins to thicken. Stir in the eggs and leave on "keep warm" for another 15 minutes longer.
Stir in vanilla extract. Place in a large serving dish and chill prior to serving. Sprinkle with cinnamon sugar before serving.

Crazy Lasagna

1kg tomatoes, cut into quarters
1kg eggplants diced (1/2-inch)
1kg zucchini, (about 3), sliced in 1/2-inch rounds
500g portobello mushrooms, cleaned and cut into 3/4-inch chunks
4 red peppers, cut into chunks
4 large onions, cut into 8 wedges
1/2 cup olive oil
2 teaspoon salt
1 teaspoon pepper
4 heads garlic
1kg pound broken up lasagna noodles, or papardelle
1 litre tomato sauce
500g ricotta cheese
2 tablespoons basil
1 tablespoon oregano
500g mozzarella, cut into chunks
4 tablespoons grated parmisan
Arrange tomatoes, eggplant, zucchini, mushrooms, peppers and onions on baking sheets lined with baking paper. Drizzle with olive oil and sprinkle with salt and pepper. Cut 1/4 off top of garlic and wrap in aluminum foil. Roast vegetables and garlic in preheated 400°F oven for 45 to 50 minutes.
Meanwhile, cook noodles in lots of boiling, salted water. Drain, rinse with cold water and drain well.
In a very large bowl, combine noodles with vegetables. Squeeze garlic out of the shell into mixture. Add tomato sauce, ricotta, basil, oregano, and mozzarella. Taste and add salt and pepper if necessary.
Transfer mixture to a large casserole and sprinkle with cheese. Bake in a 350°F oven for 40 minutes.
Makes 20 servings

Menu Thursday 28th August

Fettuchine Carbonara
Curried Sausages
Spinach Quiche
Hot Buttered Tiny Taters
Mixed Vegetables
Tempura Barramundi
Hot Pies etc
Curry Sticks
Pumpkin Soup
Hot Scrolls & Custard

Menu Friday 29th August

Crazy Lasagna
Chicken and Prawn Honey Soy Stir Fry
Hot Rolls with Roast Turkey & Gravy
Hot Buttered Tiny Taters
Roast Pumpkin
Curry Puffs and Croquettes
Hot Pies & asst Pastry
Potato & Leek soup
Waldorf Coleslaw
Tossed Lettuce Salad
Chocolate Cake, Fruit & Custard

Menu Wednesday 27th August

Spaghetti Bolognaise
Southern BBQ Turkey drums
Lemonny Snapper Fillets with Tomato
Spring rolls
Corn on the Cob
Hot Buttered Tiny Taters
Assorted Pies
Pumpkin Soup
Cheesecake cups

Cottage Pie

2.5kg minced beef
3kg potatoes peeled
6 onions
10 garlic cloves
8 carrots, peeled and diced
2 parsnip, peeled and diced
8 celery sticks, diced
2 capsicum, diced
2 cans sweet corn
2 cans green peas
3 cups frozen green beans
Cottage Pie recipe base x5

Cut the potatoes for boiling, put into hot water and boil for 10mins. Remove potatoes from the heat and strain the water off. Add 1/2 cup of butter or margarine and 3/4 cup milk. Mash well and season to taste.
Meanwhile brown the onions and raw vegetables in a medium sized pot. Brown the mince beef in a separate large pot. Add the vegetables and beef together with the cottage pie recipe base. Simmer for 10minutes, add the frozen and the canned vegetables. Check consistency of the gravy, thicken if required with a cornflour slurry.
Place the meat mixture in the bottom of a large baking dish. Place spoonfuls of the potato mixture on top of the meat until the surface is fully covered. Gently level off the potato top then trace the tines of a fork over the surface to create a ribbed effect. Spray the potato top lightly with cooking oil and sprinkle with parmesan cheese.
Bake for 45mins if the contents go into the oven while still hot. Bake for 1hr 15 mins if they go in cold.

Zucchini & Pumpkin Bread

6 zucchini, medium sized, grated
1.5 kg pumpkin, small diced and roasted
4 onions, diced
250g semi dried tomatoes, drained & finely chopped
4 cups cooked rice
3 cups grated cheddar cheese
450g self raising flour
1 dozen eggs, beaten with 1/4 cup vegetable oil
500g feta cheese, crumbled
In a saucepan brown the onions. Squeeze any excess liquid from the zucchini. In a large bowl combine the cooled pumpkin, squeezed zucchini, browned onions, diced tomatoes, cooked rice, grated cheese and seasonings. Stir until just combined. Sprinkle the flour over and gently combine. Fold the beaten eggs into the mixture then stir in the feta cheese.
Line the holes of muffin trays with baking paper. Evenly divide the mixture amongst the muffin holes. Makes approx 40 individual serves using muffin holes with capacity of 1/3 cup.
Alternatively bake this recipe in a large shallow tray.

Lemon Cheesecake

This recipe is being "cooked" at our community Kitchens session on 16th August. I am looking forward to the results. This is my very favorite cheesecake recipe. When my mum makes this cheesecake it is always lighter and fluffier than mine. I have added the extra step that she does. She always beats the sweetened condensed milk seperately. I haven't seen that step in any other recipes. I am doing it mums way now.
250g "Nice" biscuits, crushed
100g butter, melted
25o grams reduced-fat cream cheese
3 tablespoons lemon (and lime) zest, finely grated
400g can sweetened condensed milk
1/2 cup lemon (and lime) juice
2 teaspoons gelatin, can be be omitted if using full fat cream cheese
Lightly grease a 20-cm round nonstick spring form pan.
Melt the butter in a medium sized saucepan, remove from the heat then add the crushed biscuits stir well to combine. Press crumbs into the base of the pan, smoothing with the back of a spoon or a straight sided and flat bottomed drinking glass. Refrigerate while making the filling. Use the freezer to bring the temperature down quickly on hot days or if you are short on time.
Put 1.5 tablespoons hot water in a small bowl and sprinkle the gelatin over. Stand the bowl in a saucepan with about 1–2 cm hot water, and place over low heat for 1 minute until gelatin has softened. Remove bowl from saucepan and whisk gelatin, using a fork, to dissolve. Set aside to cool slightly. Using electric beaters, beat the cream cheese and dissolved gelatin with the lemon (and lime) zest until combined. Using clean electric beaters and a clean bowl, beat the sweetened condensed milk until light and fluffy. Have the biscuit base ready for the filling before you go to the next step. Beat the sweetened condensed milk and cream cheese together, continuing to beat until smooth for approximately 5 minutes. Gradually pour in the juice at the end. The mixture will thicken very quickly.
Pour the cheesecake filling into the base and refrigerate overnight or until set.
Serve with fresh fruit topping, i.e passion fruit pulp, kiwi fruit or strawberries. You can set jelly over the fruit if you like.

Wednesday, August 20, 2008

Honey Soy Fish

Firm white-fleshed fish fillets
2 tablespoons thick soy sauce
1 tablespoon oyster sauce
2 tablespoons sweet chilli sauce
2 tablespoons honey
1 garlic clove, crushed
5cm piece ginger, peeled, grated

Make marinade, combine all ingredients in a jug. Mix well.
Place fish in a single layer into a ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.
For oven baking; place fillets in a baking dish and bake for 20mins. Add extra marinade then grill to brown the tops before serving.
or Microwave cooking: cut 4 large sheets of baking paper. Place fish onto baking paper. Drizzle each fillet with 1 tablespoon of marinade. Wrap each piece of fish up in baking paper to form 4 secure parcels. Place fish parcels onto a microwave-safe plate in a single layer. Cook on MEDIUM (50%) power for 10 to 12 minutes, or until fish flakes when tested with a fork.
Arrange fish on rice and serve with bok choy

Sunday, August 17, 2008

Mediterranean Fish

fish fillets, in serving sizes, rinsed and patted dry
fresh lemon juice
Sea salt and fresh pepper
8 cloves of garlic, roughly chopped
2 onions, cut into pieces
4 cups baby spinach leaves
8 plum or Italian tomatoes, roughly chopped
4 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley or cilantro
A sprinkle of dried red chilli flakes, to taste
Extra virgin olive oil, as needed
Squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper.
In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat.
Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl.
Seal the baking dish with foil. Place into a preheated oven and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet. The fish should flake easily with a fork, and appear opaque. Serve with hot cooked rice.

Crumb Topped Baked Fish Fillets

1/4 c. butter, melted
1 tsp. dry parsley
1/2 tsp. tarragon, dill or thyme
1/2 tsp. onion salt
Dash nutmeg
1 lb. fish fillets
Salt & pepper
2/3 c. dry bread crumbs

Mix butter, parsley and spices. Season fish with salt and pepper.
Place fish fillets in greased baking dish. Pour 1/2 butter mixture over fish and mix the remaining butter with the bread crumbs. Sprinkle the bread crumbs on top of the fish.
Bake in preheated 175 C oven for 15 minutes or until done.

Friday, August 15, 2008

Menu Friday 22nd August

Hot Roast Pork Rolls with Apple Sauce
Mediterranean Fish
Ham Pasta Bake
Shepherds Pie
Boiled Tiny Taters
Savory Pastries
Chicken Soup

Menu Thursday 21st August

Sausage Risotto
Raviolli in Rich Tomato Sauce
Quiche Lorraine
Honey Soy Fish
Boiled Tiny Taters
Mixed vegetables
Bacon & Mushroom Soup
Lemon Tart

Menu Wednesday 20th August

Crumb Topped Fish with Lemon Wedges
Southern BBQ Turkey Drums
Pork Coconut Curry
Boiled Tiny Taters
Waldorf Coleslaw
Mixed Green Vegetables
Savoury Pastries
Greek Lentil Soup
Bread Pudding

Easy Lemon Tart

This recipe was posted on the Community Kitchens website, the contributor had this to say about the tart,
"Delicous no-pastry lemon tart, we didn't use too much lemon because of varied tastes, but you may like to be a bit more generous with the rind, and get a stronger lemon flavour."

4 eggs
1 cup cream
1/2 cup plain flour
3/4 cup milk
1 cup castor sugar
125 grams melted butter (good quality marg is fine to use)
1 cup coconut
1/4 cup lemon juice
1 tablespoon grated lemon rind

Grease a straight sided 25cm pie dish.
Preheat oven to moderate, (175 to 180, gas)
Whisk eggs in a bowl, gradually whisk in sifted flour, and remaining ingredients, until well combined.
Whisk in melted butter last of all.
Pour mixture into pie dish.
Bake approximately 45 minutes (depending on your oven) till golden on top, and set.
It will set further once starting to cool down.
Serve warm or cold, dusted with sifted icing sugar - and cream, if feeling a bit decadent......

Greek Lentil Soup

2 cups brown lentils
4 sticks celery, diced finely
4 carrots, peeled and diced
4 onions, diced
8 cloves garlic, minced
4 tbsp tomato paste
5 litres water
3 tbsp sweet paprika
1/3 cup olive oil

Bring the water to the boil, add the lentils. Allow to boil for approximately 20mins.
In a smaller separate saucepan saute the sweet paprika in some of the olive oil until it starts to change colour. Add the onion, celery and garlic and saute for a little longer.
Add the sauteed vegetables to the boiling lentils. Add the carrot and celery to the lentils.
Season the soup with salt, pepper and the remaining olive oil. Taste then adjust the seasonings.
Simmer the soup until all the vegetables are very soft, approximately a further 30mins.

Stuffed Capsicum

16 capsicum
3kg beef mince
2x cans peeled diced tomatoes
4 sticks celery diced
4 onions diced
6 cloves garlic minced
6 tbsp tomato paste
2 tbsp cinnamon
1 tbsp ground oregano
2 tsp salt
1 tsp pepper
2 cups rice
1 litre water
Cut the tops off the capsicum so that the tops can be used as lids to put back on top of the stuffed capsicum for cooking. Remove the seeds and membranes from the inside of the capsicum "pots and lids". Trim stalks on the "lids". Arrange the capsicum in a baking tray.
Precook the mince by steaming it over boiling water, set to the side while the fat drains off the cooked meat. In a large pot saute the celery, onion and garlic. Add the coked mince, canned tomatoes, tomato paste, water and rice. Bring this to the boil then reduce the heat to simmer. Add spices and seasonings. Taste and adjust seasoning. Allow the meat to simmer for about 15minutes.
Spoon the prepared mince into the capsicum "pots" and replace the "lids". Pour any remaining juices and meat along with 1 cup of hot water into the bottom of the baking dish, to prevent the capsicum pots from burning. Bake for 45 minutes in a Moderately hot oven. Serve 1/2 capsicum with rice and salad. Serves 32.

Wednesday, August 13, 2008

Quick Quiche Lorraine

We have cooked this Quiche 3 times. It has been great each time. The last time we cooked it , we used Spinach instead of ham, we didn't do the tomato either. It was still great. I recommend this recipe. It cuts into 20 serves per dish, so it goes a long way too.
1kg diced ham
250 g finely chopped onion
50g butter
2 dozen eggs, beaten
360g all-purpose flour
2tsp salt
2lt milk
700g shredded cheddar cheese
sliced tomato to finish

Preheat oven to 175 degrees C. Lightly grease 2 mid-sized Bain Marie dishes.
Place ham and onion in a skillet with the butter. Cook over medium high heat until the ham is browned and the onions clear. Set aside to drain on paper towel.
Line bottom of the baking dishes with 3/4 of the cheese and all of the ham and onions. Combine eggs, salt, flour and milk; whisk together until smooth; slowly pour into baking dishes. Sprinkle the remaining cheese over the eggs. Gently place the slices of tomato so they are floating on top of the egg.
Bake for 1hour 15 minutes, until set. Check for doneness after 40 minutes. If the top is browning too quickly the oven temperature will need to be reduced to 160 degrees C.
Serve hot or cold. Serves 40

Monday, August 11, 2008

Menu Friday 15th August

Stuffed Capsicum
Curry Pumpkin and Lentils
Hot Turkey & Cranberry rolls
Potato & Leek Fritatta
Raviolli in Rich Tomato Sauce
Coleslaw & Lettuce
Pies & Pasties

Menu Thursday 14th August

Sausages & Eggs
Boiled Tiny Taters, seasoned
Carbonara Fettucine
Fish Primavera
Mixed Vegetable Bake
Tossed Salad
Beef and Lentil Soup
Finger Food
Pies & Pasties

Menu Wednesday 13th August

Spagetti Bolognaise
Pumpkin & Spinach Fritatta
Southern BBQ Turkey Drumsticks
Hot Sliced Ham on Cabbage Casserole
Boiled Tiny Taters with Parsley Butter
Dim Sum
Pies & Pasties
Fresh Apples

Creamy Chicken and Broccoli Pasta Bake

This recipe was the one we cooked at the community Kitchens group on 12th August. It was really tasty. We usually make adjustments to our recipes to improve them but not on this one. It was good how it was. We doubled the recipe and had 16 serves. Also, I forgot to put the sour cream in, so we had it on the side, it was great. A side salad would have been a great addition to the pasta bake.
500g rotini pasta, uncooked
30 g butter
2 tbsp olive oil
2 cups broccoli florets, finely chopped
1 tbsp plain flour
1 cup chicken broth
1 cup milk
salt and pepper to taste
pinch chipotle chile powder (optional)
250 g Cheddar cheese, shredded
2 onion, finely diced
500 g ground chicken
230 g sour cream (optional)
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1/2 the broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in half the cheese and stir until melted. Remove from heat.
Heat the remaining olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
Preheat grill to High. Lightly grease 9x13 inch baking dish.
Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining cheese.
Cook under preheated griller until cheese melts and browns around the edges, 3 to 5 minutes. Alternatively, oven bake 10-15mins.


910 g egg noodles
225 g butter, softened
10 eggs
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 10 to 12 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
Mix together in a bowl, cooked egg noodles, butter and eggs. Stir until all is blended; season as desired. Pour in 2 9x9 inch baking pans. Bake for one hour.

Pumpkin and Spinach Frittata

1kg pumpkin
1 large onion, finely chopped
30 g butter, melted
1/2 tsp salt
Pinch ground white pepper
300g frozen chopped spinach, thawed
2 eggs
180 ml milk
185 g farmer's cheese or ricotta cheese
pine nuts
Preheat the oven to 375 degrees F (190 degrees C). Coat a large baking dish with oil or cooking spray.
Cut pumpkin in half, and remove seeds; cut into 1/4 inch thick slices. Peel slices, and place pumpkin slices into a large bowl. Toss with onion and melted butter, and season with salt and white pepper. Arrange in prepared baking dish.
Bake pumpkin in preheated oven for 30 minutes. In a mixing bowl, beat eggs with milk, spiach and cheese; pour mixture over pumpkin in baking dish, sprinkle pine nuts over. Tuck spinach, pine nuts and ricotta into cracks between the pumpkin using a small knife. Continue baking for 20 minutes, or until golden brown.
Potato and Spinach Frittata; substitute potato where the recipe calls for pumpkin. Substitute peas where the recipe calls for pine nuts.

Pumpkin Curry with Lentils and Apple

200 g red lentils
200 g brown lentils
2lt water
1 g turmeric
1 tbsp canola oil
1 large onion, diced
2 tomatoes, cored and chopped
3 cloves garlic, minced
2 tsp curry powder, or to taste
1 tsp ground cumin
1/2 tsp salt
pinch black pepper
pinch ground cloves
230 g peeled, cubed (1-inch), seeded pumpkin
2 potatoes, unpeeled and chopped
2 carrots, peeled and diced
100 g packed fresh spinach, chopped
1 Granny Smith apple, unpeeled, cored and diced
Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

Friday, August 8, 2008

Old Testament Bible Cake

10oz. 1 Kings 4:22, flour.
8oz. Juges 5:25, butter.
8oz. Jeremiah 6:20, brown sugar.
8oz. Samuel 30:12, raisins.
4oz. (2 ground and 2 split) Numbers 17:8, almonds.
1 tbsp. 1 Samuel 14:25, honey or syrup.
2 tbsp. Judges 4:19, milk
1 tsp. Amos 4:5, baking powder.
A pinch of Leviticus 2:13, salt
3 Jeremiah 17:11 eggs.
2 level tsp. 2 Chronicles 9:9, ground spice.
Sieve flour, salt and ground spice, add 2oz. of ground almonds.
Cream together butter and sugar and beat eggs in mixture one at a time.
Add honey or syrup, milk and rasins.
Add flour, salt and spice. Put into a round cake tin 8" diameter or 7" square tin line with double thickness of greasproof paper.
Sprinkle split or flaked almonds on top of cake.
Bake 1.75 - 2 hours. 350f.. 180c.. gas mark 4.
Recipe by Firefighter: Neil Sanderson...Cumbria Fire Service, England UK (Retired Firefighter)
This is the website


2 cup Sugar
1/2 cup Oil
1/4 cup Water
6Tbsp Cocoa
4 Eggs
1tsp Vanilla
1 1/2 cup Flour
1tsp Salt
Mix the first 4 ingredients in a sauce pan over med heat stiring until it forms a paste like texture. (don't let this get to hot or you will have to let it cool before adding the eggs.)
Take pan off the heat and add the eggs and vanilla.
Add the flour and salt and mix well. You can add chopped walnuts or pecans and white or milk chocolate chips at this stage. Other alternatives are M&M's or chopped up bits of Snickers bars, you would be best to put them on after you have put the brownie mix in the pan, you can then push them into the mix with the end of a wooden spoon.
Pour into a greased and lined 9 x 12 baking tray and cook at 350 degrees for 25 to 35 minutes. Don't over cook.
Take out of the oven when a tooth pick comes out of the center clean. Leave to cool for 20 minutes in the pan, then cut into squares before turning out onto a cooling rack.

Carbonara Pasta

3 cups uncooked tube pasta
6 bacon strips, diced
2 garlic cloves, minced
1 1/4 cups milk
1 (8 ounce) package cream cheese, cubed
1/2 cup butter or margarine, cubed
1/2 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove to paper towels. In the drippings, saute garlic until tender. Add the milk, cream cheese and butter; stir until smooth. Stir in the Parmesan cheese and bacon; heat through. Drain pasta; toss with sauce.

Wednesday, August 6, 2008

Community Market @ Frankston North

The Fresh Start Community Co-op Ltd is running a twice-weekly market that supplies good quality & reasonably priced fresh fruits and vegetables. The market is being launched this Friday 8 August.
Market Locations are:
Aldercourt Primary School (Silver Avenue)
Friday 2.30-4.30pm
Mahogany Neighbourhood Centre (Annexe/Pines Patches Garden)
Saturday 9-11am
This Community Renewal Project is currently seeking people to register as members of the co-op that will run this enterprise on behalf of the community. Co-op members will need to volunteer 3 hours per year of their time for the co-op.
This may include:
Volunteering to assist in running the markets,
Doing administrative tasks, or
Home deliveries
The co-op annual membership fee is $10.00.
Benefits include 5% discount on purchases
Free recipes & cooking demonstrations
Social opportunities
Volunteering opportunities
Strengthening community relationships
... and Knowing that you are helping your community!
Any profits generated from the co-op will be returned to local organisations and projects e.g. schools & sporting clubs.

Baked Courgettes & Aubergine

3kg zucchini cut into rounds then halved
1kg tomato diced
1kg eggplant diced
1kg corn cobs cut into 1cm sections
1/4 cup olive oil
Prepare the eggplant; dice the eggplant and place into a large colander sprinkling salt over each piece. Set the colander to drain the salted eggplant over a dish for 30 mins. Rinse the eggplant thoroughly before using.
Drizzle some oil over the base of a baking dish. Place the corn cobs, zucchini, eggplant and tomato into the baking dish. Drizzle with a little more oil. Cover the entire dish with a sprinkle of pepper, homemade breadcrumbs and parmesan.
Bake for 30-40mins in a moderate oven.

Menu Friday 8th August

Raviolli in Rich Tomato Sauce
Hot Ham'n'Cheese Rolls
Fish Primavera
Baked Potatoes with Sour Cream & Coleslaw
Mini Quiche
Pies & Pasties

Menu Thursday 7th August

Hot Sliced Ham on Cabbage Casserole
Pork Milanese
Sailors Pie
Southern BBQ Turkey Mini Drums
Baked Courgettes & Aubergine
Pumpkin Soup with Home-made Croutons
Pies and Pasties

Menu Wednesday 6th Aug

Ham Pasta Bake
Chicken a'la King
Calmari Stir Fry
Vegetable Tagine
Lemon Couscous
Mashed Potatoes
Steamed Rice
Pies and Sausage Rolls

Lemon Couscous

1kg Couscous
3 tablespoons lemon zest
1/2 cup lemon juice
1 cup chopped fresh parsley

Put the dry couscous into a heatproof bowl or pot.
Pour over the boiling water.
Add the lemon zest and lemon juice.
Fluff with a fork and put into the hot bain marie to keep warm.
Serve as a side dish with Vegetable Tagine.

Mashed Potato

Firstly remove any shoots from the potatoes.
Wash potatoes and peel them
Cut the potatoes into pieces and put them into a pot of boiling water
Bring the pot to the boil and simmer for 10 minutes.
Using a colander, drain off and discard the water and return the potatoes to the pot.
Add milk to the pot and put back onto the heat until it boils.
Add butter to the potato and mash well. (Remove the pot from the heat to mash)

Mashed potato can be seasoned with many things for a flavour change, try....
Fresh herbs like Parsley or Basil; they give a wonderful aroma and they taste great.
Finely chopped Onion or Spring Onion, or Ham/Bacon, or Garlic and Olive Oil.
Or combinations of the above.

Ham Pasta Bake

6 cups Ham, cubed
8 cups frozen peas & corn
4 onions finely chopped
2kg uncooked pasta
2 tsp salt
350g cheese grated, divided in two
200g butter
200g flour
2.5 litres milk
4 tbsp stock powder (chicken)
2 tbsp hot mustard
1 tbsp nutmeg
1/2 tbsp pepper
Cook pasta in a large pot of boiling salted water. In a separate pot melt the butter, add the flour and mix well over the heat, cook until the mixture goes mostly white and foamy. While stirring, add the milk by degrees (500ml at a time). Continue to stir constantly until the white sauce comes to the boil. Add the chicken stock, nutmeg and mustard.
Cook the peas corn and onion in the microwave untill completely hot. In a baking dish put 3/4 of the cooked pasta, all the cubed ham, the cooked vegetables and half the grated cheese. Spread the white sauce over evenly. Spread the remaining pasta over the white sauce. Cover the pasta with the second half of the grated cheese. Sprinkle with a little nutmeg. Bake on med-high for 20-25minutes till golden and bubbly.

Tuesday, August 5, 2008

Gwens Secret Fried Rice Recipe

Gwen is one of our Community Kitchens participant. She says that she always cooks this dish for family gatherings and parties, she says there is never-ever any leftovers and she always gets compliments. We all agreed that it is very yummy. It worked well as a main dish because it is loaded with meat and eggs. It is the best fried rice I have ever eaten!
Serves 15
8 cups Rice, steamed
12 eggs
1/2 cup milk
3 chicken thigh fillets
500g bacon pieces
250g bean shoots
2 small cans prawns
8 spring onions
4 garlic cloves
Olive oil
Sesame Oil
Soy Sauce
Using the rice steamer, cook the rick as per the instructions. When cooked transfer the rice to 2 large baking dishes. While waiting for the rice to cook, prepare the other ingredients.
Beat the eggs together with milk. Heat the olive oil in a large frypan. when the frypan is hot pour in the eggs. Stir the eggs often and break them up as you go, so they form in small lumps. Set the eggs aside. Clean the pan.
Dice the chicken in very small pieces. Stir fry the chicken with a little extra olive oil.
Dice the bacon and add to the pan with the chicken. Stir fry to combine and to prevent burning.
Open the cans of prawns and drain them, discard the liquid. Add the prawns to the chicken and bacon. Add the bean shoots, spring onions and garlic to the pan, stir fry untill all ingredients are combined and hot.
Divide the contents of the pan, half going into each of the two baking dishes with the hot rice. Drizzle 1/2 tablespoon of sesame oil over each dish. With a large spoon fold the ingredients together to ensure that everything is well combined.
Place both dishes into the oven at 180deg Celsius. Bake for 10 mins uncovered, turn the Fried Rice at least once during that time, to ensure that there are no dried out bits. If serving time is delayed the baking dishes will need to be covered with foil, as the rice will dry out quickly in the oven.

Calamari Stir Fry

1.5kg calamari pieces (pineapple cut)
Peanut oil
6 cloves garlic, crushed and minced
6 onions, diced
1kg Broccoli, cut into small florets
6 sticks of celery, cut on the diagonal
8 large carrots, cut into thin sticks
1 each green and red capsicums diced
250g bean shoots
1/2 cup sesame seeds
2tbsp cup fish sauce
1/4 cup oyster sauce
2 tbs white sugar
1/4 cup cornflour
2 cups chicken stock
1/4 cup white vinegar

Wash and steam rice.
Mix all sauce ingredients together and heat on stove top
Heat wok or fry pan until hot. Add a drizzle of peanut oil, stir fry onion and garlic and vegetables until fragrant. Stir fry vegetables in a few batches and keep warm in the oven while the remaining vegetables are done. Add a little more oil to the wok with each batch. Vegetables need to be cooked untill they are hot all the way through, but still crisp.
Stir fry the calamari in batches adding each batch to the vegetables. Pour the hot sauce mixture over the vegetables and calamari, stir to coat and combine. Sprinkle liberally with sesame seeds and serve with steamed rice.

Southern BBQ Turkey Mini Drums

6kg Small Turkey Drumsticks
1/4 cup vegetable oil
1 onion, chopped fine
1/4 cup brown sugar
2 cups mango chutney
1/2 cup lemon juice
2 tbsp Worcestershire sauce
2 tbsp hot english mustard

Parboil the wings and drumsticks for 30 minutes.
Preheat the grill.
Meanwhile, in a saucepan, add oil and sauté onions about 2 minutes. Reduce heat. Add sugar, continue to cook and stir on medium heat for 2 minutes. Remove from heat. Add all other ingredients. Reserve half of the sauce.
Brush the drained turkey pieces with sauce.
Grill the wings and drumsticks on a lightly oiled grill about 5 inches from the heat. Brush often during the cooking process and grill about 15 minutes on each side.
Continue to grill until the internal temperature is 165 degrees F in the thickest part of the wing and 175 degrees F in the thickest part of the drumstick.
Serve with reserved sauce.

Monday, August 4, 2008

Vegetable tagine with lemon couscous

8 cups soaked chickpeas (start with 3cups dry chickpeas)
1 tub tomato paste
3 litres water
4 x 425g cans diced tomatoes
3.6kg pumpkin, cut into medium sized chunks
2.7kg zucchini or yellow patty-pan squash in chunks
400g green beans, trimmed, halved
2 tablespoon vegetable oil
18 cloves garlic, crushed
4 onions chopped finely
4 tablespoon coriander seeds
4 tablespoon cumin seeds
4 tablespoon caraway seeds
4 tablespoons sweet paprika
4 tablespoons ground ginger
Using mortar and pestle, crush seeds to a fine powder. Sift into small bowl; discard husks.
In a large pot bring the water to the boil with the chickpeas, tomato paste and undrained tomatoes.
Heat oil in a frypan; cook garlic and onion, stirring, until onion softens. Add crushed spices and powdered spices; cook, stirring, until fragrant. Add this to the water chickpeas and tomatoes. Add the pumpkin when the water is boiling; return to the boil . Reduce heat; simmer, uncovered, 20 minutes. Stir in squash and beans; simmer, covered for about 10 minutes or until squash is tender.
Serve with Lemon Couscous.

Eggplant, Zucchini and Sweet Red Capsicum Stew

"Makes a great veggie main meal!"
1 eggplant, cut into 2.5cm cubes
2 tbsp olive oil
1 red onion chopped chunky
5 cloves garlic, minced/pressed
100 g Basmati rice (Substitute: arborio rice, can of lentils)
1 zucchini, cut into 1cm cubes
150g fresh mushrooms, sliced
(Substitute: button squash)
1 large red capsicum, chopped chunky
(Substitute: Green capsicum, olives)
3 fresh tomatoes, diced (Substitute: 1 can of diced tomatoes)
1 cup Marsala wine (Substitute: stock)
1.5 cups water (Substitute: stock)
salt and pepper to taste
1 tsp ground oregano (Substitute: Basil)
15 g chopped fresh parsley (Substitute: corriander)
Place eggplant in a colander and sprinkle with salt. Let stand 10mins then rinse eggplant and pat dry. Heat olive oil in a Dutch oven or large pot, saute onion and until transparent, add rinsed eggplant and saute until slightly browned. Stir in tomatoes, wine/stock/water, rice, zucchini, capsicum, mushrooms, oregano, garlic, salt and pepper. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender. Sprinkle liberally with fresh parsley to garnish. Serve with couscous, rice or pasta.

Philly 3-Step Fruit Topped Cheesecake

500g Philly Cream Cheese,
1/2 cup Sugar
1/2 tsp Vanilla
2 Eggs
biscuit crumb crust 9", prepared
2 cups sliced assorted fresh fruit
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Pour into crust. Bake at 350, 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fruit. 8-10 servings.

Chocolate Trifle

600g package fudge Brownie mix
1/4 cup strong brewed coffee with 1 teaspoon sugar
3x 125g package Chocolate instant pudding Mix
600ml cream whipped
6x 45g English Toffee-flavored candy bars, Crushed
Prepare the fudge brownie mix according to package directions, and bake. Once cooked prick top of warm brownies at 1 inch intervals using a fork, drizzle with sugared coffee. Let cool and crumble into chunks. Prepare chocolate instant pudding mix according to package directions, omitting chilling. Place one-third of crumbled brownies in bottom of a 3.5 litre trifle dish. Top with one-third each of pudding, whipped cream, and crushed candy bars. Repeat layers twice with remaining ingredients, ending with crushed candy bars. If you want you can add walnuts (crushed) to top with candy bars.
Cover: and chill 8 hours. Makes 16 to 18 servings. Use a clear bowl so you can see the layers.

Fruit Crumble

(Enough crumble to cover 3 medium dishes)
Serves 30-36
6 cups flour
8 large tbsp butter/margarine
4 cups muesli
2 cups dessicated coconut
4 cups sugar
6 large cans of fruit
1.5 cups sultanas
To make the crumble. Rub butter into the flour untill it resembles fine breadcrumbs stir through the other ingredients, one at a time.
Prepare the fruit. Break fruit into smaller pieces, using a gloved hand, squeeze the fruit. Mix the sultanas into the fruit.
Top the fruit with the crumble mixture. Bake at 200degrees Celsius for 25-30 mins.

Bread Pudding

This "oldie but a goodie" has been tweaked every which way to suit whoever is doing the cooking. The good news is that you cant really go wrong with this old fashioned sweet. The recipe is very forgiving, you can substitute as much as you like. The only rule is that you keep the egg to milk ratio right and make sure all the bread is wet before baking. Some variations could be, fruit bread instead of white bread. Dried apricots instead of the rasins, or canned fancy fruits like berries could be used. Cooked at the community Kitchens on 12th August, gave about 18 serves. I am not quite sure, we had so much I gave half of it away.
1x 600g loaf of day old (or older bread) Bread, diced large.
4 Cups of Milk
4 Eggs, beaten
1tsp vanilla essence
1 Cup Sugar
1 teaspoon Cinnamon
1/2 Cup raisins or sultanas
I small can fruit or fruit puree, or 1/2 cup jam.
Pre-Heat the Oven to 350F (180C, Gas Mark 4).
Butter an ovenproof dish. Combine the Eggs, vanilla, sugar and half the milk. Put the diced bread into the baking dish and pour the other half of the milk evenly over the bread, sprinkle the rasins or sultanas. Let the bread stand for 5 minutes then pour over evenly the egg, vanilla, sugar and milk mixture. Sprinkle over some extra sugar mixed with the cinnamon.
Bake in the oven for 45 minutes, or until almost set in the center.
Serve with hot custard.

Crispy Gooseberry Pudding Recipe

25g Suet
100g Brown Sugar
75g Fresh Breadcrumbs
3 Level Tablespoons Custard Powder
2 Tablespoons Sugar
1 Pint (500ml) Milk
1 x 1 1/4 Lb (100g) Cooked or Can of Gooseberries
Heat the oven Mark 7 or 450F or 230C and grease a 1 1/2 pint (750ml) pie dish.
Chop the suet and mix with the brown sugar and the breadcrumbs. Line the pie dish with most of this mixture. Mix the custard powder and sugar smoothly with a little of the milk. Heat the rest of the milk and add to the mixed custard powder stirring as you do so. Return to the saucepan and bring to the boil stirring all the time. Add the drained gooseberries to the custard and turn into the prepared dish. Top with the remaining breadcrumb mixture and bake for 30 minutes in the middle of the oven. Serve hot.
NB: Instead of gooseberries, plums or two sliced bananas can be used.

Vegetable Soup

This was the first recipe cooked in the first session of the City Life Community Kitchens. It is a very tasty recipe. It is hearty and filling, everyone was surprised how much flavour it had.
2 onions peeled and diced
1 carrot peeled and grated
3 sticks of celery chopped
½ swede peeled and grated
1 parsnip peeled and grated
1 sweet potato peeled and diced
1 zucchini
1 can of corn kernels
1 can of Borlotti beans
½ cup red lentils
1½ cups of dry wholemeal pasta
2 litres vegetable stock
2 litres water
3 tbsp olive oil
Oregano ground
In a large stockpot heat the vegetable stock. In a separate pan heat the oil. Saute the onions and celery and carrots, when tender add them to the stock.
Bring the soup to the boil, begin to add the other ingredients one at a time,making sure the soup continues to keep boiling.
Firstly add the lentils and beans.
Then add the hard vegetables such as the sweet potato and swede.
Lastly add the zuchinni and corn kernels.
Add the herbs and season with salt and pepper.
Stir frequently while simmering, cook for 30mins.
Add pasta and simmer for another 10minutes or until the pasta is cooked.
Serve with chunky homemade croutons.

Bacon and Mushroom Soup

This recipe was a big hit with the males in our Community Kitchens Group. It has a big meat and potatoes taste and its a bit creamy. Opinions were divided which soup was better, this one or the vegetable soup that we made on the same day. Julia McCartan said she would post this one on the Community Kitchens website. Check out the other recipes on there. The link is on my page.
4 medium red potatoes
2 onions diced
350g fresh mushrooms
8 rashers bacon cooked then diced
3 tablespoons Olive oil
2 cloves garlic
½ tsp chilli powder
2 cups milk
1.5lt water
½ teaspoon sugar
2 Creamy Bacon and Mushroom flavour base
Additional 4 cups water
Cut peeled potatoes into 1 inch cubes. Boil water in a stockpot. Add potatoes, cook until tender. Drain, but save the liquid. Set potatoes aside. Cook bacon in the stockpot, using just a little oil to stop it sticking. Remove it to cool. When cooled, chop the bacon into small pieces.
Finely chop onion. Re-heat oil and bacon drippings in the pot over medium heat. Add onion and garlic to the pot. Stir frequently, cook until tender but not brown. Remove the cooked onion and garlic from the pot and set aside. Saute the sliced mushrooms in the pot then return the onions and garlic.
Gradually add cooked potatoes back to the stockpot. Add the flavour base to saucepan then the reserved cooking liquid from the potatoes and the additional water. Add the milk, sugar, chilli powder and season with salt and pepper to taste. Stir well. Add bacon. Simmer for thirty minutes over very low heat.
Stir frequently.

Pumpkin Soup

This soup was made at Community Kitchens on 5th August. One of our participants rated this soup 20 out of 10. You cant ask better than that. The croutons are worthwhile making too, the recipe is below and they are much more fun than toast.
Knob of butter and 1 tbsp olive oil
1kg butternut (squash) pumpkin, or jap or kent varieties.
3 potatoes chopped
1 onion diced
2 stock cubes (vegetable or chicken)
1.5 tablespoons fresh ginger, grated or minced well
1 litre of water
Salt and Pepper to taste
Handful of fresh coriander leaves to serve (optional)
.... or fresh parsley chopped finely to serve
dollop of cream to serve (optional)
sprinkle of nutmeg to serve
chunky homemade parmesan croutons

Peel the pumpkin with a potato peeler or small knife. Chop into 2cm cubes. Chop the potatoes into similar cubes, it's up to you whether you peel them first or not. Peel & chop the onion. Melt the butter with the oil in a large pan. Then fry it gently in the pan, with the lid on, until it starts to soften. Check and stir to make sure it doesn't brown. Add the potatoes to the onions and stir to coat well with the oil. Add the pumpkin. Stir well. Cover and cook for 10 minutes on low heat, stirring occasionally. When the potato has started to soften add the water to the pan crumble the stock cube into the water. Turn up the heat and bring to the boil, simmer gently until all the vegetables are soft - about 15 minutes. You might need to add more water. Add just enough to cover the vegetables, or the soup will be too runny. Use a stick blender to liquidise the soup or mash it very well then strain through a mesh sieve (retaining the liquid), push the solids through the sieve with the back of a spoon, stir, then serve. When serving place a dollop of cream in the centre of each bowl, sprinkle with nutmeg. Garnish each bowl with chunky homemade croutons and a pinch of fresh coriander or parsley.

To make chunky homemade croutons, cut an old unsliced loaf of bread into inch thick slices and cut again into cubes an inch wide and deep. Put the bread into a baking dish and drizzle with a little olive oil and sprinkle with some dry grated parmesan cheese. Bake croutons at 200deg Celsius for 10 mins stirring once during that time. Serve on top of homemade soup.

Macaroni Cheese

6 oz (150g) Macaroni
2 Tomatoes
Cheese Sauce
Grated Chedder, Parmesan or Gruyere
For the Cheese Sauce:
1 oz (25g) Plain Flour
1 oz (25g) Butter
1/2 pint (300ml) Milk
Salt & Pepper
1 teaspoon Mustard or a dusting of Cayenne Pepper
1 oz (25g) or more of Grated Chedder, Parmesan or Gruyere
Cook the Macaroni in boiling water and make the cheese sauce (see below). Chop one Tomato finely and add it to the Sauce. Transfer to a casserole dish. Stir in the cooked Macaroni. Slice the other Tomato and lay slices on the top. Sprinkle with Grated Cheese and cook in the oven at 350F / 180C / Mark 4 until the top is brown. Serves 2.
To make the Cheese Sauce: Melt the Butter in a saucepan and stir in the Flour. Remove from the heat and add the Milk by degrees, stirring constantly. Add the Mustard or Cayenne and the Grated Cheese and blend well. Return to the heat and allow to thicken.

Sailors Pie

3 cups diced carrot
3 cups diced zucchini
3kg seafood (Scallops, fish, frawns, Calamari)
1 cup plain flour
1.5 litres milk
2 tablespoons white wine vinegar
1/2 cup stock
1.5 teaspoon salt
1/2 teaspoon pepper
Cooking spray
3 cups fresh breadcrumbs
6 tablespoons grated fresh Parmesan cheese
5 tablespoons margarine, melted
mashed potato "pie shell"
Prepare the pie shell, peel and boil potato pieces untill tender. Drain off the water and discard. Add milk to the pot and put back onto the heat until it boils. Add butter to the potato and mash well. Remove the pot from the heat to mash. Put mash into the required baking dish and spread on the sides and base. Mark the surface of the mash with the tines of a fork. Bake for 20 mins in a fairly hot oven before filling with Seafood mixture.
Steam carrots, covered, 2 minutes. Add zucchini, and steam, covered, 2 minutes or until vegetables are tender. Set vegetables aside.
Pat seafood dry with paper towels, and set aside.
Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 5 minutes or until thick, stirring constantly. Add scallops; cover and cook 5 minutes or until scallops are done, stirring occasionally. Stir in carrot, zucchini, sherry, salt, and pepper; cook 2 minutes, uncovered, or until thoroughly heated.
Spoon mixture into a 2-quart shallow baking dish coated with cooking spray. Combine breadcrumbs, cheese, and margarine; stir well. Sprinkle over scallop mixture. Broil 2 minutes or until golden. Serve over rice.

Greek Croustade

1/2 (10 oz.) pkg. frozen chopped spinach
1/4 c. chopped onion
2 tbsp. butter
2 tbsp. plain flour
1/2 tsp. dried tarragon, crushed
pinch pepper
1/2 cup. milk
2 beaten eggs
3/4 cup. crumbled feta cheese
10 sheets phyllo dough
1/3 c. melted butter
For filling, cook spinach according to directions; drain well, with hands press out excess liquid. Cook onion in 3 tablespoons butter until tender. Stir in flour, tarragon, and pepper. Add milk, cook and stir until thickened and bubbly. Stir about half of mixture into eggs; return all to saucepan. Stir in spinach and cheeses. Set aside. Unfold phyllo dough; remove one sheet. Cover remaining phyllo dough with damp towel while working. Brush the one phyllo dough sheet lightly with some of the 1/2 cup butter. Place one end of the folded sheet in the center of a 12-14 inch pizza pan, extending the other end over the side of the pan. Repeat this with phyllo and butter and arrange strips in spoke fashion evenly around the pan. Spread the filling in an 8-inch circle in the center of phyllo dough. Starting with the last phyllo strip, lift the extended end and twist it and then coil it to center so spinach mixture (it will look like a rosette). Lightly press it down. Repeat this all the way around. Drizzle with any remaining butter. Bake in a degree oven for 35 to 40 minutes or until top is golden brown. Serve warm and cut like a pizza wedge.

Capsicums and Mushrooms

The following ingredients are for one pizza,
Tomato pizza base sauce
6 oz. shredded Mozzarella cheese
1/2 small capsicum sliced and cut into smaller pieces
4 mushrooms sliced and cut into smaller pieces
5 black olives stoned and cut into quarters
1 teaspoon or more oregano
Preheat the oven to 255° Celsius.
Grease a rectangular 15 " X 11" baking sheet or a standard 14" pizza pan with olive oil, flatten the dough using your fingers or a rolling pin. Spread a single serve of pizza base sauce on the pizza dough.
Top with sliced mushrooms diced capsicum and olive pieces. Sprinkle with cheese.Bake 15-20 minutes, or until topping and crust are lightly browned.

Hawaiian Pizza

The following ingredients are for one pizza
Tomato pizza base sauce
3/4 cup shredded Mozzarella cheese
1/2 can sliced pineapple
3/4 cup. diced bacon
1/2 sm. green capsicum cut into rings
Preheat the oven to 255°Celsius.
Grease a rectangular 15 " X 11" baking sheet or a standard 14" pizza pan with olive oil, flatten the dough using your fingers or a rolling pin.
Spread a single serve of pizza base sauce on the pizza dough. Top with pineapple, bacon and green pepper rings. Sprinkle with cheese.
Bake 15-20 minutes, or until topping and crust are lightly browned.

Marinara Pizza

The following ingredients are for one pizza
5 tbsp. chopped garlic
1 tbsp extra virgin olive oil
1/2 tsp. dry oregano
fresh basil leaves (optional)
Preheat the oven to 255° Celsius.
Grease a rectangular 15 " X 11" baking sheet or a standard 14" pizza pan with olive oil, flatten the dough using your fingers or a rolling pin. An Italian pizza crust should be nice and thin. Spread a double serve of pizza base sauce on the pizza dough.
Bake the pizza for 10-15 minutes until almost cooked, remove from the oven to add ingredients. Sprinkle the pizza with the garlic and the oregano. Add the remaining tablespoon of oil to keep the garlic soft. Cook the pizza for another 5 minutes but be careful not to burn the garlic, otherwise it will taste bitter.
Serve with fresh basil leaves on top (optional).

Tomato Pizza Base Sauce

will cover 2 Pizzas or 1 Marinara Pizza
2 cups chopped canned tomatoes
2 Tbsp. tomato juice
2 Tbsp. extra virgin olive oil
1/2 tsp. salt
Combine the tomatoes with all other ingrediedients
Spread the sauce over the uncooked pizza base.
Top as required.

Pizza Dough

(makes 3-4 medium size pizza bases)
4 cups unbleached bread flour
1.75 cups water (approximately)
1 teaspoon salt
1 teaspoon yeast (or 1 cup of leaven for sour dough)
Mix flour, yeast and salt in a suitable bowl. Add the water gradually and mix with a strong spoon. Increase or decrease the water according to desired dough consistency.Knead the dough, then cover it and let it rise until double in size.
Divide the dough into 3 or 4 pieces (about the size of a tennis ball). Shape the pieces into balls, place them on a floured board, cover them and let them rest for a few minutes.
Roll out the pieces on a floured board to a thickness of about 5mm and place them onto greased pizza trays. Cover them and let them rest for a few minutes before adding the toppings.

Corrie Hotpot

(From the ABC TV Show Corination Street)
1½ lbs. lamb neck meat - cubed
1½ lbs. potatoes, leave skin on and slice thinly
1 large onion, chopped
1¼ cup stock or water
3 oz butter or cooking oil or bacon fat – or 1 ½ oz each butter and oil
1 tablespoon flour
1 tablespoon Worcestershire sauce
1 bay leaf
salt and pepper to taste
Pre-heat the oven to 325 F. Sear meat on all sides over high heat in butter, oil or butter/oil combination, reduce heat to medium and cook until evenly browned. When browned put meat in deep oven-proof casserole. In same pan, saut̩ onions in pan juices, adding more butter, oil or fat if needed. When they begin to turn brown, sprinkle with flour. Stir until roux begins to brown, stir in a little stock or water Рstir quickly to avoid lumps. Stirring constantly, add remaining liquid and bring to a simmer. Add Worcestershire and season to taste. Pour onions and liquid over meat, mix well and add bay leaf. Layer potatoes over meat, seasoning each layer with salt and pepper. Cover and cook in oven for two hours, 1/2 hour uncovered. Note - brush potatoes with butter or oil if they appear dry

Ham Pasta Bake

6 cups Ham, cubed
8 cups frozen peas & corn
4 onions finely chopped
2kg uncooked pasta
2 tsp salt
350g cheese grated, divided in two
200g butter
200g flour
2.5 litres milk
4 tbsp stock powder (chicken)
2 tbsp hot mustard
1 tbsp nutmeg
1/2 tbsp pepper
Cook pasta in a large pot of boiling salted water. In a separate pot melt the butter, add the flour and mix well over the heat, cook until the mixture goes mostly white and foamy. While stirring, add the milk by degrees (500ml at a time). Continue to stir constantly until the white sauce comes to the boil. Add the chicken stock, nutmeg and mustard.
Cook the peas corn and onion in the microwave untill completely hot. Combine the vegetables and white sauce, add the cubed ham and half the grated cheese.
In a baking dish put 3/4 of the cooked pasta. Spread the ham mixture over the pasta evenly. Spread the remaining pasta over the ham. Cover the pasta with the second half of the grated cheese. Sprinkle with a little extra nutmeg.
Bake on med-high for 20-25minutes.

Hot Ham 'n' Cheese

250 g butter or margarine, softened
150 g horseradish mustard
100 g finely chopped onion
30 g poppy seeds
8 french sticks or 40 dinner rolls
40 slices fully cooked ham
40 slices Swiss cheese
In a bowl, combine the butter, mustard, onion and poppy seeds. Spread over cut sides of buns. Layer ham and cheese on bottom halves; replace tops. Wrap each sandwich in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes or until cheese is melted.

Southwest Chicken

Southwest Chicken "Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice."
4 skinless, boneless chicken breast halves
1 onion
1 can peeled diced tomatoes (Substitute: Medium Salsa (omit Green Chilli))
1 green chilli pepper (Substitute: Green capsicum)
1 can black beans, rinsed and drained (Substitute: red kidney beans)
1 can whole kernel corn, drained (Substitute: Frozen corn)
1tsp ground cumin
1/2 tsp chilli powder (Substitute: Paprika)
2 cloves garlic
In a large skillet, heat oil over medium high heat. Saute onions, remove them from the pan. Brown chicken breasts on both sides.
Return onions to the pan, then add tomatoes with green chilli, beans, corn, garlic and spices. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Serve with rice. Garnish with fresh chopped parsley

Chicken a la King

3lb (1.35kg) Chicken, cooked
4 oz (100g) Mushrooms, sliced
1 Green Pepper, de-seeded & sliced
2 oz (50g) Butter
1 dessertspoon Plain Flour
1 pint (600ml) Chicken Stock
1/4 pint (150ml) Cream
Remove the flesh from the carcass of the cooked Chicken. Cut into large chunks. Fry the Mushrooms and Green Pepper in the Butter until soft. Stir in the Flour and Stock. Bring to the boil. Add the Chicken and cook until the Chicken is hot. Add the Cream. Serve with Boiled Rice. Serves 4.

Red Cabbage with Apple

1 Red Cabbage
2 Cooking Apples
2 tablspoons Brown Sugar
3 tablespoons Malt Vinegar
150ml Water
Salt & Pepper
Shred the Cabbage, and peel the slice the Apples. Put all the ingredients into a large saucepan. Cover tightly and simmer on the lowest heat until the Cabbage is cooked (about an hour). Check occasionally to ensure that all the liquid has not dried up. Serves 8.

Chinese-Style Cabbage

115 g shredded Chinese cabbage (wombok)
60 g sliced celery
55 g chopped onion
10 ml vegetable oil
5 ml sesame oil
0.8 g salt
Dash pepper
8 ml soy sauce
In a small skillet, saute the cabbage, celery and onion in oil for 4-5 minutes or until crisp-tender. Sprinkle with salt, pepper and soy sauce.

Norwegian Christmas Cabbage

8 rashers bacon, diced
1 large head cabbage, cored and shredded
30 g plain flour
7 g caraway seeds
1 g salt and pepper to taste
120 ml white vinegar, or to taste
100 g white sugar, or to taste
Lay 1/4 of bacon across the bottom of a large pot. Cover with a layer of cabbage. Sprinkle a light dusting of flour and a pinch of caraway seed. Season with a little salt and pepper. Repeat layering as many times as possible until you run out of room.
Fill the pot with enough water to come about 3/4 up the side. Bring to a boil, and cook for about 45 minutes, or until the cabbage is soft, stirring occasionally. Let cool slightly, then stir in the vinegar and sugar. Use your own judgment. Add sugar carefully to taste. The idea is to strike a balance between the sweet and the sour, and therein lies the trick.
Use a head of cabbage that has been in your refrigerator a while; try not to use a new cabbage. Why? The old one seems to hold up better in the cooking. Age has its rewards. A tasty sausage, sliced, or smoked pork hock can also substitute for the bacon, but there ought to be some flavor and fat in it. I sometimes add a couple of bouillon cubes too.

Waldorf Coleslaw

420 g green cabbage, coarsely shredded
1 large apple, cut into bite size chunks (with peel)
80 g raisins
30 g walnuts or pecans chopped
Coleslaw Dressing
Combine cabbage, apple chunks and raisins. Add coleslaw dressing and toss gently to coat well. Chill to blend flavors. Before serving, garnish with more apple chunks (dip in salty water to prevent browning), and chopped walnuts.

Scalloped Cabbage

30 g butter
1 medium head cabbage, cored and sliced thin
2 large onions, chopped
355 ml milk
4 eggs, lightly beaten
6 g salt
1 g ground black pepper
Bread crumbs, parmesan and extra butter as topping
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch casserole dish.
Melt 1 tablespoon of butter in a large pot over medium heat. Add cabbage and onion and cook for about 20 minutes, or until tender, stirring often.
Add milk and bring to a boil. Reduce heat to low and simmer for 5 minutes. Gently pour in eggs, stirring constantly. Stir in the salt and pepper; mix well. Pour into casserole dish and top with bread crumbs and parmesan cheese. Dot with butter.
Bake in preheated oven for 30 minutes, or until golden brown and heated through.


455 g cabbage
455 g potatoes
2 leeks
235 ml milk
salt and pepper to taste
1g ground mace or nutmeg
115 g butter
Boil potatoes until tender. Remove from heat and drain. Season and mash potatoes well.
In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm.
Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
Stir cooked leeks and milk into the mashed potato. Blend in the cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well. Serve.

Danish Cabbage

1 large head cabbage, cored and sliced thin
710 ml boiling water
230 g sour cream
250g crumbled feta cheese
2 g caraway seeds
3 g salt
Bring water to boil in a large pot; add cabbage, and cook for 6 to 8 minutes. Drain water, reduce heat to low, and return cabbage to stovetop.
Stir in sour cream, caraway seeds, and salt; cook over low heat for 15 minutes.

Cabbage Casserole

55 g butter
2 onions, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1/2 green capsicum chopped
2 tbsp white vinegar
1 medium head cabbage, cut into squares
1 can peeled tomatoes, with liquid
salt and pepper to taste
Melt butter in a large saucepan over medium heat. Add onion, celery, capsicum and garlic and saute for 3 to 5 minutes, or until translucent.
Add vinegar, then stir in cabbage, reduce heat to low, cook slowly until soft. Turn or stir the cabbage to prevent burning. Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 20 to 25 minutes, or until cabbage is tender.
Serve as a side dish, with slices of hot ham.

Beef Stew

5kg beef, diced
2kg potatoes, diced
2kg carrots, diced
2kg sweet potato, diced
4 onions, diced
3/4 cup plain flour
salt & pepper
1.5lt water
1/3 cup gravy powder
1/3 cup worcestershire sauce
1tbsp cumin
1tbsp cinnamon
1/2tbsp ground oregano
Season flour with salt and pepper. Lightly coat meat pieces in seasoned flour. Brown meat in a hot pan in batches, transfer the meat to a large pot. Deglaze the pan in between batches with some water, add the water to the pot with the browned meat. Keep the pot simmering while browning the meat.
Saute the onions in the pan then add to the meat in the pot. Add the other vegetables, herbs & spices and the remaining water. Bring to the boil. Turn down to simmer.
Mix the gravy powder into a smooth paste with a little extra water, add the gravy powder to the stew while constantly stirring.
Transfer stew into a baking dish and bake covered for 45mins. Serve with Rice.


2 Eggplant (Aubergines)
Grated Cheese
For the Meat Sauce:
1 lb (450g) Minced Lamb
1 Onion, sliced
1 x 7 oz (200g) Tin of Tomatoes
For the White Sauce:
1 oz (25g) Plain Flour
1 oz (25g) Butter
1/2 pint (300ml) Milk
1 Egg Yolk
Fry the Onion and Mince in a little Oil. Add the Tomatoes and cook, reducing until thick. De-Seed and slice the Aubergines. Sprinkle each piece with a little Salt and leave until the juice runs out. Dry the slices and fry in Oil until brown.
Grease an ovenproof dish. Arrange alternate layers of Aubergine slices and Mince, the last one being Aubergine. Cover with white sauce, bake for 40 mins at Medium heat. Serve
To make the White Sauce, melt the Butter in a saucepan and stir in the Flour. Remove from the heat and add the Milk, little by little stirring constantly. Add the egg Yolk and blend well. Return to the heat and allow to thicken slowly watching that the Egg does not curdle.

Little pork dumplings

Thes yummy little dumplings were made at the Community Kitchens Group on 30th July. It was good to experience making these little guys. A comment made was, they could have been a bit more flavourful. We could maybe try adding some spices and stock powder next time. They were lots of fun to make. I think kids would like it too.
500g minced pork
2 green onions (spring onion), chopped finely
1 tablespoon grated fresh ginger
2 teaspoons sesame oil
2 teaspoons soy sauce
salt and pepper
1 raw egg beaten
2x 275g packet gow gee pastry
Dipping sauce
¼ cup (60ml) soy sauce
2 teaspoons white vinegar
2 teaspoons brown sugar
Combine all of the ingredients, except the wonton wrappers, in a large bowl and mix well.
Place 1 level teaspoon of filling into the centre of each wrapper.
Moisten the edges of the wrappers with a little water and gather the edges together to enclose the filling and form a pouch.
Place the dumplings in a single layer on a tray lined with baking paper.
Bring a wide frypan of water to the boil. Drop the dumplings, in batches, into the water. Simmer the dumplings for about 3 minutes or until cooked through.
Remove the dumplings with a slotted spoon, drain well and serve with the dipping sauce.
For the dipping sauce, combine all of the ingredients in a small bowl and stir until the sugar is dissolved.

Beef Chow Mein

We made this one at the Community Kitchens Group on the 30th July. Everyone said they enjoyed it. All bowls were empty so that was the proof. We served the little pork dumplings afterwards. I have adjusted the recipe that appears below because the original recipe had too much liquid and not enough vegetables. We would have liked some rice to be served up with it so I have added that to the bottom of this recipe.
1 tablespoon vegetable oil
1kg beef mince
2 medium onions chopped finely
8 cloves garlic, crushed
3 tablespoons curry powder
2 carrots cut into thin sticks
4 celery stalks sliced diagonally
1 can button mushrooms, sliced thinly
1 cup stock
1/2 cup oyster sauce
1/4 cup soy sauce
4 packets of shelf fresh hokkien noodles
............. or 4 cakes of 2 minute Ramen noodles cooked
1 cup frozen peas
1 wombok (350g), shredded coarsely
2 heads of brocolli in small pieces

Heat oil in wok; stir-fry beef, onion and garlic until beef is browned. Add curry powder; stir-fry about 1 minute or until fragrant. Add carrot, celery and mushrooms; stir-fry until vegetables soften.
Add stock, sauces and noodles; stir-fry 2 minutes. Add peas and wombok; stir-fry until wombok just wilts.
Serve with rice or extra ramen.

Pork Cabbage Noodles

680 g pork chops
salt, pepper and paprika to taste
1 onion, chopped
3 cloves garlic minced
1 large head cabbage, cut into squares
455 g large egg noodles
15 g butter
Sprinkle pork chops with garlic powder, salt and pepper and place in a large greased sauce pan or deep skillet with chopped onion and fry until very brown and well cooked. It is ok if they stick a little, as the drippings are essential in this dish. When done, remove chops and set aside.
Saute the cabbage in the pan until lightly browned along with chopped onion and garlic. Add a little water to the pan allow to fully cook.
In a separate large saucepan, boil the egg noodles in water until cooked. Drain noodles and mix in butter. Cut up the pork chops to bite size pieces and set aside. Combine the cabbage, pork pieces and buttery cooked noodles. Serve with mashed potatoes.

Pork Milanese

1.3kg Boneless pork neck or shoulder, small pieces
100g Bacon, chopped
100g Chopped onions
100g Chopped celery
100g Chopped carrot
100g Mushrooms, chopped
30g Garlic cloves, chopped
1/2 tbsp Italian dry mixed herbs
140g Tomato paste
6 cups Chicken stock, approx. (salt reduced)
800g Peeled tomatoes in juice, chopped
2 Bay leaves
1/2 tspn Grated nutmeg, to taste
20g Sugar to taste
To serve: Cream, chopped fresh parsley, grated parmesan cheese. Cooked tagliatelle.
Lightly brown pork pices, add bacon, onions, carrots, celery, mushrooms, and saute for a further few minutes. Add stock, tomato paste, tomatoes, bay leaves, garlic, mixed herbs, nutmeg and sugar to taste.
Bring to simmer and skim. Simmer for about 60 minutes or until pork is tender. Lightly thicken with a cornflour slurry and cook out.
Remove bay leaves. Serve piping hot over tagliatelle with with a dash of cream drizzled over, grated Parmesan cheese and chopped parsley.

Cashew Pork Stir Fry

500g pork stir fry strips
2 tbs peanut oil
75g roasted cashew nuts
2 cloves garlic, crushed
1 onion, diced
½ each green, red and yellow capsicums diced
10 snow peas, halved
2 tbs fish sauce
2 tbs oyster sauce
½ tbs brown sugar
2 tsp cornflour
½ cup chicken stock
Wash and steam rice. Mix all sauce ingredients together, Stir fry cashew nuts until golden and set aside.
Heat wok or fry pan until hot. Add a drizzle of oil, stir fry garlic until fragrant. Stir fry pork in 1 or 2 batches for about a minute and remove.
Add a little oil, stir fry onions and vegetables for 30 seconds until hot, but still crisp. Return pork. Push pork and vegetables to the side, mix and add sauce mixture, stir and bring to simmer. Mix together and heat through. Taste, sprinkle with cashews nuts and serve with steamed rice.

Italian Pork Pasta Bake

2 to 2.5kg diced lean Pork
4 tbsp oil
2 red capsicum, diced
4 onions sliced thinly
4 zucchini, diced into chunks (could substitute broccoli)
2x 500g packet spiral pasta, cooked & drained
4 cans of peeled diced tomatoes
2 tbsp stock powder or 8 stock cubes
3/4 cup tomato paste
2 heads of garlic, crushed
4 tbsp ground cumin
4 tbsp ground corriander
250g cheese, grated
Heat oil in the bottom of a large pot and brown the pork in small batches for 3-4 minutes.
In a separate pan saute the onions and capsicum and other vegetables. Add the sauted vegetables to the pot. Add the tomatoes, tomato paste, stock powder, and herbs to the pot.
Place the cooked pasta into a large baking dish. Pour over the pork mixture and gently combine. Sprinkle over the grated cheese.
Bake in the pre-heated oven 40 – 45 minutes until cheese is golden and sauce is bubbling.

Pork Tikka Coconut Curry

600g lean diced pork pieces
½ cup Tikka Masala Curry paste
2 tsp vegetable oil
1 onion, roughly chopped
400g can peeled tomatoes
¼ cup water
140g coconut cream
120g beans, tailed and halved
fresh coriander sprigs
Combine diced pork and tikka paste in a glass bowl coat meat and allow to marinate for 1 hour covered with plastic wrap.
Heat oil in a large heavy based saucepan over medium high heat and saute onion for 2 minutes add the pork in two batches and quickly toss to brown the meat.
Add the tomatoes and water, break tomatoes up with the back of a wooden spoon. Bring to a gentle boil then reduce heat to a simmer and cook pork covered for approx. 45 minutes or until tender.
Remove the lid and allow curry sauce to reduce and thicken slightly by cooking a further 10 minutes on medium heat. Add coconut cream and beans stir to combine and cook 3 - 4 minutes until beans are slightly tender.
Before serving stir through the coriander sprigs and serve with basmati rice.