Showing posts with label Australia. Show all posts
Showing posts with label Australia. Show all posts

August 20, 2018

FIG JAM AND RAISIN ROLLS

Ingredients:
Butter- 125 gms
Brown sugar- 100 gms (firmly packed)
Eggs- 2
Self-raising flour - 225 gms
Fig jam - 125 ml
Raisins - 170 gms (chopped)
Milk - 125 ml

Method:

  • Grease  two 8 cm *17 cm nut roll tins and lids; place one lid on each tin.
  • Beat butter and sugar in medium bowl with electric mixer until light and fluffy.
  • Add eggs, one at a time, beating until just combined between additions (mixture may curdle). 
  • Stir in flour, jam, raisins and milk, in two batches.
  • Spoon cake mixture into prepared tins; place remaining lids on this, stand tins upright on oven tray.
  • Bake in moderate oven about one hour.
  • Stand rolls in tins 10 minutes; turn on to wire rack.
  • Serve warm or cold.

July 10, 2017

ALMOND BUTTER CAKE

Ingredients:
Butter  -250 gms
Almond essence - 1 tsp
Castor sugar - 220 gms
Eggs - 4
Self raising flour - 150 gms
Plain flour - 75 gms
Almond meal - 90 gms

Method:

  • Grease deep 19 cm square cake pan, line base with baking paper.
  • Beat butter, essence and sugar in medium bowl, with electric mixter until light and fluffy.
  • Add eggs, one at a time, beating until just combined between additions (mixture may curdle).
  • Fold in sifted flours and almond meal in 2 batches (mixture will be stiff); spread mixture into prepared pan.
  • Bake in moderate oven 30 minutes.
  • Reduce temperature to moderately slow, bake about 30 minutes.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool. 

December 20, 2016

LEMONY FISH CUTLETS

Ingredients:
White fish slices - 300 gms
Butter - 20 gms
small red pepper -1 (chopped)
Green shallots or onions - 4 (finely chopped)
Stale bread crumbs - 2/3 cup
Fresh parsley -2 tbsp (chopped)
Lemon rind - 1 tsp
Low oil mayonnaise - 2 tbsp
Butter - 2 tsp (melted)
Lemon juice - 1 tbsp
Salt - 1/2 tsp
Pepper - 1/2 tsp

Method:

  • Remove large bone from each fish slice.
  • Heat butter in frying pan, add pepper and shallots and stir constantly over heat until pepper is soft.
  • Remove from heat, stir in breadcrumbs, parsley, lemon rind, mayonnaise, salt and pepper.
  • Fill bone cavity in each cutlet with breadcrumb mixture.
  • Brush cutlets with combined extra butter and lemon juice and salt.
  • Cook under hot griller until fish is tender, brushing occasionally with lemon juice mixture.

December 19, 2016

PORK PORRIDGE

Ingredients:
Wheat porridge - 1 cup
Boiled mashed pork -1 cup
green peas - 1/2 cup
Carrots - 3 (cut 2 carrots into small pieces)
Lemon juice - 1 tbsp
Onion -1 (chopped)
Garlic clove -1 (crushed)
Butter - 2 tbsp
Grated cheese - 1 tbsp
Salt -1/2 tsp
Pepper - 1/2 tsp
Small cucumber - 1 (chopped)
Ham strips - 2-3

Method:

  • Boil porridge and dry it. Heat the butter in a saucepan and fry onion and garlic.
  • Add boiled porridge and mashed pork and simmer for 2 minutes.
  • Add peas, carrots and cheese. Mix well.
  • Lower the heat, add salt and pepper.
  • remove from the heat,
  • Put in chopped cucumber and lemon juice. Mix well.
  • Arrange in a serving dish.
  • Serve with ham and carrot strips.

December 18, 2016

AUSTRALIAN FRUIT DESSERT

Ingredients:
Cherries -  50 gms
Cucumbers - 2 medium size
Musk melon - 1 small
Mango puree - 2 cups
plain yogurt - 1 cup
Honey - 2 tsp
Sugar - 1/2 cup
Lemon juice -1 tsp

Method:

  •  peel and cut the cucumbers, melon and cherries.
  • Mix the fruits, mango puree and yogurt. Add honey and sugar.
  • Blend or process until smooth,
  • Add lemon juice. Pour into a bowl.
  • Refrigerate for 30 minutes before serving.


May 26, 2016

OYSTER CHOWDER

Ingredients:
Potatoes - 2 (diced)
Carrot - 1 (finely chopped)
Celery stalks - 2 (chopped)
Milk - 6 cups
Onion - 1 tbsp(chopped)
Salt and freshly ground pepper
Plain flour - 2 tbsp
Butter - 60 gms
Oyster - 36 (bottled or fresh)
Parsley - 2 tbsp(chopped)

Method:

  • In a large saucepan, boil the potatoes, carrot and celery in a small amount of boiling salted water until tender. Drain.
  • Add the milk, onion, salt and pepper ad bring to the boil.
  • Cream the flour with half the butter and gradually add to the boiling mixture.
  • Cook, stirring , until thickened.
  • Cook the oysters with their liquid in the remaining butter until the edges curl.
  • Add to the soup and serve immediately, sprinkled with parsley.

July 22, 2014

TOMATO CHILLI CHICKEN

Ingredients:
Chicken drumsticks - 2
Oyster sauce - 2 tbsp
Garlic clove - 1 (crushed)

Salt - 1/4 tsp

For Tomato Sauce:
Tomato puree - 1/2 cup
Onion - 1 (chopped)
Green Capsicum - 3 (Chopped)
Celery stick - 1 small (chopped)
Salt - 1/4 tsp
Sesame oil - 1 tsp

Method:

  • Mix together chicken, salt, oyster sauce and garlic in large bowl.
  • Place chicken in a baking dish. Bake in moderate oven for about 30 minutes or until chicken is tender. Turn once during baking.
  • Combine tomato puree, celery, onion, salt, capsicum and sesame oil in a small saucepan.
  • Bring to a boil, reduce heat and allow mixture to simmer, uncovered for about 5 minutes or until sauce is slightly thickened.
  • Serve baked chicken with this sauce.

May 21, 2014

CHICKEN STEW

Ingredients:
Chicken pieces - 600 gms
Bay leaf - 1
Celery tops - 2 tbsp
Salt and pepper
Butter - 1 tbsp
Oil - 1/2 tbsp
Onion - 1 (diced)
Garlic - 1/2 tsp  (Finely chopped)
Turnip -1 /2  cup(diced)
Carrots -  1 cup (diced)
Celery stalks - 1 cup (sliced)
Chicken stock - 1 cup
Tomato puree - 1/4 cup
Dried tarragon - 1/8 tsp
Dried thyme - 1/8 tsp
Potato - 1 (peeled and sliced thick)
Broccoli - 1 small bunch (cut into springs)
Flour - 1/2 tbsp

Method:

  • Put the joint chicken, cut off wing tips and place these together with the neck and back pieces in sauce pan, add 3 cups of water, 1 tsp of salt, bay leaf and celery tops and simmer to make stock, about 30 minutes.
  • Heat wok, add oil and half of the butter and stir fry the garlic and all the vegetables over high heat for 2-3 minutes. Cover and cook for 2 more minutes.
  • Add chicken pieces, stock,  tomato puree, salt, pepper, tarragon and thyme. 
  • Bring to the boil, then reduce heat, cover and simmer for 15-20 minutes or until chicken is almost tender.
  • Add potatoes and cook covered for another 10 minutes.
  • Finally add the broccoli springs, making sure they sit on top of the stew and cook in the steam for the next 10 minutes.
  • In a bowl, mix flour with the remaining butter and add a little at a time, to the gravy, stirring to make sure it is well blended.
  • Allow to boil and thicken.
  • Serve hot, accompanied by crusty bread.




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