Sunday, September 28, 2008

Broccoli Salad

4 cups washed and blanched broccoli florets
1/2 cup peanuts
1/2 cup raisins
1 tbsp minced onion
1 cup mayonnaise
1/2 cup sugar
1/4 cup red wine vinegar
Combine broccoli with peanuts, raisins and minced onion.
Thirty minutes before serving, combine mayonnaise, sugar and wine vinegar.
Pour over broccoli mixture and stir to combine.
Refrigerate until ready to serve.

The Banana Cake of All Banana Cakes

100g olive oil
1 cup brown sugar
2 eggs
1 cup mashed banana (about 3 bananas)
1/2 tsp pure vanilla extract
2 cups plain flour
3 tsp baking powder
1/2 tsp bicarb soda
pinch salt
1/2 tsp cinnamon
1/2 cup milk
Grease and flour a 20cm springform tin and preheat oven to moderate 180C.
Prepare the crumble topping.
In a separate bowl combine olive oil and sugar then beat in eggs, one at a time. Then add the mashed bananas and vanilla extract.
Sift all dry ingredients together and add to mixture in two batches, alternating with the milk.
Pour into the prepared springform pan and spin to evenly distribute the mixture. This eliminates a cake being higher on on side than the other. Sprinkle the crumble topping over the cake mixture and press it down lightly.
Bake for 45 mins or until cake is cooked through.
Allow to cool before removing from tin.
Crumble topping
35g butter, melted
3 tbsp walnuts, chopped
3 tbsp brown sugar
3 tbsp plain flour
1/2 tsp bicarb soda
1 tsp cinnamon
Mix butter into dry ingredients until well combined. Sprinkle mixture over cake before baking, and press lightly into cake batter.

Monday, September 22, 2008

Bacon and Tomato Soup

2kg fresh tomatoes, peeled and diced.
1kg ham hock
3 litres water
3 litres beef stock
1.5 cups soup mix with barley
3 tablespoons pepper steak mix
Peel the tomatoes by scalding them in a shallow pot of boiling water, it needs to be just deep enough to immerse them. Leave them to simmer for 1 minute then take them from the water with a slotted spoon. Peel them carefully as they will be hot. Use a small sharp knife to break the skins and then the skins should just peel away.
Put the ham hock in the water and bring the water to the boil. Add the soup mix to the boiling water. Add the peeled and diced tomatoes. Add the stock or the stock cubes and boiling water. Add the pepper steak mix. Allow to simmer for another 60 minutes. Remove the ham hock and cut the meat into small pieces, return the meat to the soup. Discard the bones and fat. Taste and adjust the seasoning. Serve.

Coconut and Chocolate Balls

1 packet of Arrowroot Biscuits
400g tin of sweetened condensed milk
2 tablespoons of cocoa
2 x 1/2 cup of coconut (desiccated)
Crush arrowroot biscuits by either rolling pin or food processor.
Add ½ cup of coconut and cocoa. Stir to mix well.
Add the sweetened condensed milk slowly while turning mixture to ensure the mixture is evenly combined. Using your hand pick up one teaspoon full at a time, squeeze it together then roll it into a ball.
Roll the ball in the remaining 1/2 cup of coconut.
Place balls on a tray to set in the fridge. Store in an airtight container in the fridge once set.
Keep refrigerated for up to 1-2 weeks

Saturday, September 13, 2008

Scalloped Potato

4kg washed potato, sliced in 5mm slices, with the skins on
8 onions, sliced
3 vegetable stock cubes, in 1 cup of hot water
3 pre-prepared sauce sachets, creamy style
2 cups milk
250g cheese
In a large bain marie dish, place the sliced potatoes in 2 layers then cover with half the onions. Pour over the vegetable stock and the milk. Evenly drizzle half of the pre-prepared sauce over the onions. Layer the remaining potatoes over the onions, there should be about another 2 layers. Drizzle the remaining sauce over the top of the potatoes. Spread the other half of the onions on top and cover with the cheese. Cover the top with baking paper and then seal the dish with foil.
Bake in a moderately hot oven for 1 hour then uncover and bake for a further 30mins.

Tuesday, September 9, 2008

Custard Rasin Rice

1/2 cup rice
3 cups milk
1/2 cup raisins
1/3 cup butter
2 eggs, beaten
1/2 cup sugar
1 tsp. vanilla
1/4 tsp salt
Cinnamon or nutmeg

Mix rice with 2 cups milk in a saucepan. Cook until tender.
Add raisins and butter to cooked rice.
Combine eggs, sugar, vanilla, salt and remaining milk. Stir into hot rice mixture.
Pour into greased 2 litre baking dish. Sprinkle with cinnamon.
Set in pan and fill pan half full of warm water.
Bake in 350 oven for about 30 minutes until set.
6 servings.

Curried Sausages

Serves 8

1kg Sausages
2 onions
3 potatoes
200g green beans
3 carrots
2 cups water
1tbsp curry powder
1tbsp cumin
1tbsp ginger
1tsp corriander
4 cloves garlic minced
1 green chilli
1/2 cup red lentils
1 cup SPC Plum sauce (it comes in a jar)

Put sausages into a pot of cold water. Bring them to the boil slowly. Take the pot off the stove immediately when the sausages have come to the boil. Let the sausages cool just enough to handle, remove skins while still soft and hot. Cut the sausages into pieces.
In a large pot brown the onions in a little oil. Add the curry powder and the other spices, cook until fragrant, stirring.
Add the water, lentils, plum sauce and the vegetables. Bring the pot to the boil. Add the sausages and reduce heat so that the pot simmers for 20minutes until the vegetables are soft and the lentils have cooked down. Thicken with a little arrowroot or cornflour slurry, alternatively use gravy powder to thicken.
Serve with rice.

Tuesday, September 2, 2008

Dried Fruit Pudding Cake

This recipe is from the Pauls website, I hope to give it a go soon as we have almost all of these ingredients on hand.
Serves 12
1 teaspoon bicarbonate of soda
1/2 cup boiling water
1 cup chopped dried fruit
2 green apples (300g), unpeeled, chopped
250g light cream cheese
1/2 cup brown sugar
2 eggs, lightly beaten
3/4 cup milk
2 cups plain flour, sifted with
1 teaspoon cinamon
1/4 cup combined shredded coconut, rolled oats and sunflower seeds
30g unsalted butter, melted

Combine bicarbonate of soda and water and pour over fruits.
Beat cream cheese, sugar and eggs until combined and smooth.
Mix in milk, flour and fruit.
Pour into a lined 23cm springform pan.
Bake at 170°C for 20 minutes.
Top with coconut mixture and butter.
Bake for further 60-65 minutes.
Serve with custard.

Spanish Flan

200 g white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
15 ml vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.

Menu Friday 5th September

Vegetable Curry with Lentils
Pork Spare Ribs
Crumbed Chicken
Pasta Bake
Vegetable Lasagna
Vegie Pies
Cauliflower & Broccoli in cheese sauce
Garlic Bread
Corn Chowder

Menu Thursday 4th September

Sausages & Eggs
Quiche Lorraine
Ravioli in Rich Tomato Sauce
Veggie Pies
Mediterranean Fish
Beef Tomato & Lentil Soup
Tapioca Pudding
Blueberry & Apple Pies

Menu Wednesday 3rd September

Chicken & Broccoli Pasta Bake
Tandoori Turkey Drumsticks
Crumbed Fish
Pumpkin Frittata
Mixed Vegetables
Potato & Leek Soup
Potato Salad
Steamed Pork Dumplings
Pies & Pasties
Chocolate Cake

Apple Crumble

This is the same basic recipe as the Fruit Crumble posted on this Blog the only difference being that it is in a large domestic size. This sweet is my son Daniels all time favourite thing to eat. It is a recipe that I was given by the director of a child care centre that Daniel used to attend. It was a recipe that her family always enjoyed. I have since added the muesli and the sultanas. You can leave them out if you like.
Serves 10-12

2 cups flour
3 large tbsp butter/margarine
1 cup muesli
2/3 cup dessicated coconut
1.3 cups sugar
1.5kg apples, peeled and sliced
1/2 cup sugar, extra
1/2 cup sultanas

To make the crumble. Rub butter into the flour untill it resembles fine breadcrumbs, stir through the muesli, coconut and sugar, one at a time.
Place the apples in the bottom of the baking dish Sprinkle the extra sugar over the apples. Sprinkle the sultanas over the apple. Combine them into the apples.
Gently top the apple with the crumble mixture. Smooth off gently. Bake at 200degrees Celsius for 15-20 mins. The top will not become very browned as the butter is blended only with the flour.

Spaghetti Bolognaise

Everyone has a favorite way of making Bolognaise Suace and this is my favourite way at present. I love the flavours of cumin and ground oregano. A jar of prepared spaghetti sauce mix is a tasty, easy and fast way to go, they are just a bit too expensive for me. We made this Sauce in Community Kitchens on 2/9/08 and teamed it with another of my favourite recipes which is Apple Crumble.

1kg minced beef
2 onions, diced
2x700ml Italian cooking sauce
4 tbsp tomato paste
1 tsp Bonox
4 large cloves garlic
2tsp cumin
1 tbsp ground oregano
vegetables as desired, i.e capsicum, zucchini, celery

Brown the onions, add the mince to the onions and brown that too. Stir while cooking.
Pour the Italian cooking sauce over the meat, add the tomato paste. Stir well to combine
Add the vegetables, stock, and herbs.
Simmer for appromimately 15-30 minutes. Stirring occasionally.
Sauce will have a better flavour if it rests for 24 hours.
If the sauce is required for Lasagna, add extra fluid such as 2x cans peeled tomatos, added at the same stage as the tomato paste.
Serve with pasta. and Parmesan cheese sprinkled over.