U3A Hawthorn Cookbook 2020

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Contents

Finger Food 5

Soups 17

Salads 27

Mains: Chicken 31

Mains: Beef 41

Mains: Lamb 45

Mains: Fish 49

Mains: Vegetarian 53

Desserts 61

Cakes & Slices 71

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4

Finger Food

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Mini Savoury Frittatas

Perfectly delicious teamed with a glass of champagne. Diane, Pilates

Heat oven 190 degrees Grease mini muffin tray

INGREDIENTS 60g goats cheese - crumbled 100+g red salmon (drained) or smoked salmon 2 spring onions, finely chopped and sauteed finely chopped fresh dill 4 eggs -.whisked Salt, pepper Butter or oil for greasing muffin tray

METHOD

Mix cheese, spring onions, dill and salmon Spoon 1 tablespoon of mixture into muffin tray Add salt and pepper Whisk eggs and pour over salmon Bake 10-15 mins. Cool 5 mins. then slide out and put on wire tray

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Walnut Balls

A very popular finger food. Jen, Pilates

170g Walnuts, ground 85g wholemeal breadcrumbs 115g cheddar cheese, grated 1 medium onion, grated Freshly ground black pepper Sea salt 2 Tbls parsley 1 tin peppers, diced, undrained – I use the 125 g Edgell diced capsicum (red and green) 1 egg, beaten Milk, if required (I’ve never needed any milk)

1. Mix the walnuts, breadcrumb, cheese and onion in a bowl.

2. Season with pepper and salt and add parsley and undrained red peppers.

3. Add the egg and combine well with other ingredients. If mixture is too dry, add a little milk.

4. Form the mixture into balls and arrange in a well-greased baking dish.

5. Bake in a moderate oven at 350/180 (Gas mark 4) for about 25 minutes until brown.

-----------------Dipping sauce

Unless I make a double batch of walnut balls, I just make ½ quantity of sauce. The walnut ball recipe makes 24 balls.

INGREDIENTS¾ cup apricot spreadable fruit (jam) I have sometimes used mango jam instead of apricot. ½ cup tomato sauce ¼ cup lemon juice 2 TBS brown sugar 2 TBS finely chopped onion 1 TBS canola oil ½ tsp salt ½ tsp dried oregano

MethodIn a small saucepan, combine sauce ingredients and bring to the boil, then simmer (about 20 mins) 7

Mini Meatballs with Dipping Sauce

Great as an evening meal with a salad or as little cocktails when friends call in for drinks.

Margaret, Armchair Travel

INGREDIENTS

Meatballs

450g lean minced beef 1 red onion , finely diced 2 cloves garlic , crushed 1/2 cup coriander leaves finely chopped 1 teaspoon ground cumin 100g pitted green olives, finely chopped 1 egg, beaten Salt and freshly ground black pepper 2 tablespoons vegetable oil

Dipping Sauce

4 tablespoons sweet chilli sauce 4 tablespoons tomato sauce Juice of 1 lime 1 tablespoon sesame oil 2 tablespoons soy sauce

METHOD

Combine all Meatball ingredients except the oil and shape into small balls. Place in a roasting pan with the oil and bake in a preheated oven at 190 degrees C for 15 minutes until well browned. To make the dipping sauce, combine all the ingredients in a glass jar. Shake well and chill. Serve meatballs hot with the dipping sauce.

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Chicken shui mai

An easy chicken dumpling recipe. Jen, Pilates INGREDIENTS

500g chicken mince ½ cup tinned water chestnuts, finely chopped 3 spring onions, finely chopped 2 tsp minced ginger 1 egg white 1 tsp salt ¼ tsp white pepper 200g packet fresh wonton wrappers

METHOD

* Mix all ingredients except wrappers. * Hold a wonton wrapper in your palm and place a spoonful of filling in the centre. Wrap the sides up and around and pinch together firmly. * Place on an oiled bamboo steamer basket, cover and steam for 5 – 7 minutes, until cooked.

Serve with a dipping sauce. Sweet chilli sauce with a dash of soy is good.

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Chicken sandwiches

These are the best chicken sandwiches. Margaret, Armchair Travel

INGREDIENTS

500gm chicken breast fillets 1 tbsp salt 2 spring onions 1 tbsp black peppercorns 3 stems flat leaf parsley

Place all ingredients into saucepan filled with cold water and bring to boil. Add chicken, turn off heat, put lid on and poach for 2 hours.

Finely chop chicken and place in bowl with - 1 small fennel bulb trimmed and finely chopped 2 sticks celery, finely chopped 1 tbsp chopped chervil 2 tbsp freshly chopped chives 1 tsp finely grated lemon zest ½ cup good quality whole egg mayonnaise Sea salt and black pepper

12 slices white bread Softened butter

Cut crusts off bread. Divide mixture between 6 slices of bread . Cut each sandwich into 3 finger slices.

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Chicken and Vegetable Sausage Rolls

These are very popular with all ages and they freeze very well. Jenny Walsh, TaiChi

INGREDIENTS

½ cup fresh wholemeal breadcrumbs 250 gms chicken mince 1 egg, beaten 1 small zucchini, finely grated 1 small carrot, finely grated ¼ onion, grated 1 tbs chopped coriander leaves 1 tbs chopped flat-leaf parsley leaves salt and pepper 2 sheets frozen puff pastry, just thawed 2 tsp sesame seeds(optional) tomato or sweet chilli sauce, to serve

METHOD

1. Preheat the oven to 200deg Celsius and line 2 baking trays with baking paper. 2. Thoroughly mix breadcrumbs, chicken and ½ of the beaten egg in a bowl until well combined. Add vegetables and herbs, then season with salt and pepper. 3. Place 1 pastry sheet on a floured surface and halve. Spoon a quarter of the mixture lengthways along the centre of each piece. Brush a small amount of remaining beaten egg along the bottom length of pastry. Fold 1 edge of pastry over, then fold both edges back towards roll, pressing down slightly to seal. 4. Repeat with remaining pastry and filling. Cut rolls into 3cm (or whatever you choose) pieces and cut two small incisions into each roll to prevent splitting. 5. Brush with remaining beaten egg and sprinkle with sesame seeds. 6. Bake for 20 minutes until the rolls are lightly browned and cooked through 7. Serve with sauce on the side.

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Roast Beef with blue cheese sauce

This is ideal to go with drinks/entertaining. Margaret, Armchair Travel

INGREDIENTS

1.2kg beef eye fillet 20gm butter 1/2 cup brandy 1 cup finely chopped fresh parsley 2 tablespoons finely chopped fresh tarragon

Sauce1/2 cup (120gm) light sour cream 1/2 Lebanese cucumber diced 75gm mild blue cheese chopped coarsely 1 clove garlic crushed 2 tablespoons finely chopped fresh chives

METHOD

Preheat oven to 220c. Tie beef with kitchen string @ 2cm intervals. Season. Add butter to pan, cook fillet until browned all over, add brandy, then roast in oven for 20 mins basting frequently. Remove from oven, cover and stand until cool. Place on glad wrap , sprinkle with herbs, roll to coat . Enclose in plastic wrap and leave at room temperature for 2 hours before serving.

Sauce - Combine all ingredients.

Sauce can be made a day ahead, but beef is best cooked on the day of serving . If you prefer beef well done add extra 10 minutes to cooking time.

Serve with thinly sliced baguette.

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Rosemary and brown sugar butter glazed bread

This is delicious with drinks, just on its own. I recommend doubling all ingredients (except the bread). Glenys, Munari Riders

INGREDIENTS

550g Coles Bakery Stone Baked White Sourdough Vienna* 60g butter, melted 1-2 tablespoons rosemary, finely chopped Pinch of sea salt flakes 2 tablespoons brown sugar Rosemary sprigs, extra, to serve

METHOD

Preheat oven to 180C. Line a baking tray with baking paper.

Place the loaf on a board. Cut into the top diagonally to create a checkerboard pattern (be careful not to cut all the way through).

Combine the butter, rosemary and salt in a jug. Drizzle over the loaf and into the cuts. Sprinkle with sugar and extra rosemary sprigs. Bake for 10-15 mins or until lightly browned.

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Seed Crackers

Crackers are brittle, so not for dipping. Keto diet suitable. Makes two trays; mine were roughly 28 cm x 28 cm, 34 cm x 27 cm. Suggested toppings—whatever goes on crackers— tapenade, cheese, avocado & smoked salmon, sardines, pâté, cream cheese & jam. Store in an airtight container. Suzanne Walters-Quan, Taichi

INGREDIENTS • 1⁄3 cup almond flour • 1⁄3 cup natural sunflower seeds • 1⁄3 cup natural pumpkin seeds • 1⁄3 cup flaxseed or chia seeds • 1⁄3 cup sesame seeds • 1 tbsp ground psyllium husk powder • 1 tsp salt • 1 cup boiling water • ¼ cup melted coconut oil METHOD

1. Preheat oven to 150°C. 2. Mix dry ingredients in a bowl. Add boiling water and oil. Stir together with a wooden spoon.3. Keep mixing until the flaxseed/chia starts to bind the dough into a ball. 4. Divide the dough in half. 5. Place one piece of dough on a sheet of baking paper. Place another sheet of baking paper on top and roll the dough out thinly. 6. Place on a baking tray. Remove the upper paper. Repeat for remaining dough. (If you have a small oven and want to bake the two lots at the same time, you may need to juggle the trays around on two shelves so they get similar heat.) 7. Bake on the lower rack (best position) approximately 35—40 minutes; check especially towards the end as the crackers can quickly burn. 8. Turn off oven and leave crackers to dry in the oven. Once cooled, break carefully into pieces.

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Soups

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Minestrone soup with a twist

This recipe uses miso paste and soy sauce rather than salt. The miso paste gives the soup a more bean taste and aroma, it contains salt so no need to add extra to the soup. Also, soya sauce has the same effect, enhances the flavour of the soup. Lily, Pilates

INGREDIENTS

500 gram chuck steak, cut in small pieces and trim all fat. 1 tablespoon olive oil. Half tablespoon sesame oil. 3-4 chopped carrots. 3-4 chopped celery sticks. 3-4 crushed garlic cloves. 1 diced leek. 3-4 roughly chopped potatoes. 1 litre beef stock. 2 cans chickpea or cannelloni beans. 2 tablespoons non-salted tomato paste. 2 cans diced tomatoes. 2 bay leaves. 2 tablespoons miso paste. 1 tablespoon soy sauce.

Additional pepper or salt to taste.

1. Put sesame oil and olive oil in a big pot. 2. Put chuck steak in and fry until brown. Add pepper. 3. Add carrots, celery, garlic, leek, potato, cook until soft, stir at times. 4. Add beef stock, chickpeas/cannelloni, tomato paste, diced tomato, miso paste, soy sauce, bay leaves, more pepper (as you please). 5. Add additional water to pot prior, volume of water depends how thick you like the soup. 6. Simmer 2-3 hours. 7. Add salt if you want.

Chestnut Stifado 18

Chestnut Stifado

This is a great Greek soup made with chestnuts. Thanks to Top Shelf recipes. Ruthie, Anchors Away

INGREDIENTS

1kg chestnuts 1kg pickling onions 1 cup orange juice (around 3 oranges) 1 tsp orange zest ½ cup rose wine ¼ cup olive oil 1 cinnamon stick ¼ tsp ground 2 medium bay leaves 2 sprigs of fresh thyme (extra for garnish) 2 cups fresh pureed tomato (we used Roma’s) 1 cup tomato passata Sea salt Cracked pepper

METHOD

Pre-heat your oven to 200°C. Score an X on the flat side of the chestnuts and place them face up on a large oven dish. Using your fingers, sprinkle some droplets of water over the top. Cook them in the oven for around 30 minutes, or until the chestnuts skins have curled open where you have scored the X. Remove the chestnuts from the oven and wrap them in a clean tea towel for about 5 minutes before peeling off the outer shell skin. You will need to peel off the outer shell and the thin skin underneath while the chestnuts are still warm otherwise they will be tricky to remove. Once they’ve been cleaned set them aside. In a large pot, heat the olive oil on a medium-high heat. Add the pickling onions, cinnamon, bay leaves, cloves and season with salt and pepper and cook to lightly brown the onion. If the heat is too high turn it down a little because we don’t want the onions to burn.Add the rose wine and cook until it has almost evaporated, around 5 minutes or so. Add the zest, orange juice, tomato puree, tomato passata and thyme and bring to the boil.Once it’s come to the boil, reduce to a simmer and cook covered for 1 hour. You can add some extra seasoning of salt and pepper here if it’s required. Add the chestnuts and simmer for 20 minutes uncovered until the sauce reduces. If your sauce was already reduced you may need to add water here. It depends on how watery

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Mexican soup

I recreated this from something I ate in Philadelphia--warm and sustaining. Anne, First Peoples

INGREDIENTS

1 onion, finely chopped 250 gr beef mine i can each of diced tomatoes, creamed corn, kidney beans (rinsed) 4 tsp ground cumin 1 tsp ground oregano 1-4 tsp dried chilli flakes, depending on taste. 1 beef cube

METHOD

Fry chopped onion until soft. Add beef, cook until brown, stirring to break up lumps. Add spices, cook 1 minute. Add canned vegetables, 2 cups of water and the beef cube. Bring to boil simmer for 45 minutes of longer. Serves 8.

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Indian diced cauliflower soup

This soup is delicious. Margaret Allen, Armchair Travel

INGREDIENTS

40gm butter 1 brown onion chopped 2 crushed garlic cloves 1 tbsp finely grated fresh ginger 1 long green chilli, finely chopped 2 tspn cumin 1 tspn ground coriander 1 tspn garam masala 1/2 tspn ground turmeric 1 large cauliflower cut into florets 1 large potato, chopped 4 cups vegetable stock 400ml coconut milk Coriander leaves to garnish

Reserve 2 florets for garnish / slice and fry in remaining 20g butter.

METHOD

Heat 20gm butter in large saucepan over medium heat. Cook onion until soft, add garlic, ginger, chilli, cumin, coriander, garam marsala and turmeric. Cook for 2 minutes until fragrant.

Add remaining cauliflower and potato to onion mixture. Add stock and bring to boil. Reduce heat to low and cook approx 20 mins until cauliflower is tender. Add coconut milk and stir to combine. Set aside to cool slightly. Blend with stick blender or processor. Season if needed. Return to heat until heated through.

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Chestnut soup

It takes a bit of time to prepare the chestnuts for this soup but our tree was very plentiful this year and we have had plenty despite the birds trying hard to harvest the chestnuts before us. The soup makes a nice change from eating freshly cooked chestnuts which are also great. Ellen, TaiChi

INGREDIENTS

700g chestnuts1 onion, finely chopped 1 carrot, chopped 1 litre vegetable stock couple stalks parsley

METHOD

Preparation of chestnuts: Score the convex side. The purist method is to bake chestnuts in a slow oven for about 15 minutes and then peel outer shell and membrane; the cheat method is to boil for 4 minutes, peel the shell, reboil, and remove membrane.

Sweat finely chopped onion and carrot; add prepared chestnuts and vegetable stock and parsley. Simmer for 40minutes (chestnuts will be starting to break up). Remove parsley stalks and purée. Reheat after adding salt and pepper to taste.

If not luxurious enough add 125ml cream and reheat without boiling, however, I like it without cream.

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Mushroom soup

This is luxurious but tasty as a special treat. Ellen, TaiChi

INGREDIENTS

30g butter 30gm flour 4 cups hot milk nutmegmushrooms 400g 1 clove garlic, finely chopped bunch of parsley, chopped sherry glass of Marsala or sweet sherry 1 cup stock salt & pepper

METHOD

Make the bechamel sauce using the butter, flour and hot milk. Cook for 15 minutes after adding nutmeg, salt and pepper. Clean, peel and chop mushrooms into small pieces. Commercially available mushrooms are less work at this stage but field mushrooms really taste magnificent. Cook for about 10 min with minimum butter. Add the garlic & parsley. Add the Marsala or sweet sherry. After a couple of minutes add bechamel sauce and cup of stock. Heat through, add salt or pepper as desired, and serve (for 4 people)

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Tomato and fig soup

This is a great combination of two crops which become abundant in the garden about the same time! Ellen, TaiChi

INGREDIENTS

1 onion, sliced 1 green capsicum 2 garlic cloves, minced 2 tsp ground cumin seeds 1 cinnamon stick 3 bay leaves pinch dried red chilli flakes 1.5 kg very ripe tomatoes, skinned and chopped 50 gm caster sugar Figs, fresh or dried

METHOD

Soften the onion, capsicum and garlic. Add the cumin, cinnamon, bay leaves and chilli flakes and cook for 2 minutes. Add the tomatoes, caster sugar and figs. If using dried figs, soak 100gm dried figs in 700ml boiling water for 20 minutes. Then add figs and water used for soaking. If using fresh figs, you will need less water. Simmer for 25 minutes. Discard the cinnamon stick but leave the bay leaves. Using a stick blender, puree the soup. Add salt and pepper to taste and reheat.

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Salads

27

Warm sweet potato, bean & blue cheese salad with crispy prosciutto

This is a delicious salad, good with bbq beef or chicken. The creamy cheese on the warm sweet potato is to die for. Kathy, Pilates

Serves 4

INGREDIENTS800g sweet potato, peeled, cut into 3cm chunks 1/3 cup (80ml) olive oil 150g thin beans, ends trimmed 1 tablespoon balsamic vinegar 75g sliced prosciutto 120g rocket 100g blue cheese ¼ cup pine nuts

METHOD1. Preheat oven to 200deg.C 2. Blanch sweet potato in boiling water for 5 min, then drain. Place on a baking tray, drizzle with 1 tablespoon olive oil and season with salt & pepper. Cover with foil and bake for 10mins.3. While potato is cooking, blanch the beans in boiling salted water for 1 minute, drain & set aside. Whisk remaining oil with vinegar and season with salt & pepper. 4. Remove foil and cook the potato uncovered for a further 15 minutes. Spread prosciutto on a baking tray and bake for 5 minutes or until crisp, then break into shards and set aside. 5. Divide the rocket between four serving plates. Toss the potato & beans together with the dressing, place on top of the rocket and crumble blue cheese over. 6. Top with prosciutto shards and pine nuts.

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Ruthie’s super healthy lentil salad

This recipe is a goody and a very healthy salad that I make regularly. Mc Kenzie’s Lentils Freekeh & Beans Superblend Packet is in the Supermarkets. Ruthie, Anchors Away

Preparation time 10 minutes Cooking time 15 minutes

INGREDIENTS1 Cup Mc Kenzie’s Lentils, Freekah and Superblend 400g French beans trimmed and halved 1/2 red onions 50g feta crumbled 1/4 cup of basil leaves torn

Dressing2 tabs olive oil 1 tbs balsamic vinegar 2 tsp Dijon mustard Salt and ground pepper

Extra basil leaves and feta to serve

Method 1. Add 1 cup of LFB mix to 3 cups of water and cook for 15 minutes drain and set aside. 2. Plunge beans in boiling water and cook for 3-4 minutes drain and refresh in cold water. 3. Whisk together the dressing ingredients. 4. Combine Super Blend mix with beans, onions, feta, basil and pepper and salt to taste. Add the dressing and garnish with extra feta and basil leaves.

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Asparagus, tomato and basil salad

Serve as fabulous side dish with any meat, chicken or fish. The colours and flavours add quite a dash to the simplest plate! I usually serve this with a boned, barbecued leg of lamb.

Diane, Pilates INGREDIENTS

3 bunches asparagus, trimmed good handful of pitted black olives 20 small cherry tomatoes good handful of fresh basil 1 clove garlic, finely sliced 3 tbls. olive oil ground sea salt, pepper small pinch of dried chilli, crumbled

Mix all ingredients together in bowl and place on roasting tray in oven at 225/425F for 10/12 minutes, turning 2 or 3 times.

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Mains:Chicken

Quick-cook chicken risotto.

This is a quick and easy meal. Jane, Munari Riders

With this cheat’s risotto you can create the creamy texture without the steamy workout.

Serves 4. Cooking time 30mins.

INGREDIENTS.

1 tablespoon olive oil 1 brown onion, finely chopped 400 g chicken thigh fillets, fat trimmed, diced 2 garlic cloves, crushed 250g arborio rice ½ cup (125ml) white wine 600ml chicken stock 1/3 cup (25g) grated Parmesan cheese, plus 2 tablespoons extra to serve 1 cup (200g) sweet corn kernels 200g grape tomatoes, halved 75g baby spinach leaves

METHOD

Step 1. Heat oil in a large heavy based saucepan over a medium-high heat. Cook onion and chicken, stirring occasionally, for 3-4 minutes, or until golden. Add garlic and cook for 30 seconds.

Step 2. Add rice and stir to coat grains in oil. Add wine and simmer for 1 minute until absorbed. Add stock and bring to the boil. Cover, reduce heat to low and simmer for 10-12 minutes or until rice is al dente and stock is absorbed.

Step 3. Stir in cheese, corn, tomatoes and spinach. Cover and set aside for 2 minutes. Serve immediately garnished with extra cheese.

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Chicken Marbella

This was a standard chicken casserole served at staff functions. Carol ,Course co-ordinator

INGREDIENTS

6-12 pieces of chicken 1 clove garlic 1 tea spoon oregano salt and pepper 1/2 cup red wine vinegar 1/4 cup oil 1/2 cup pitted olives 1/2 cup pitted prunes 1/4 cup capers 3 bay leaves 1/4 cup brown sugar 1.2 cup white wine 1/4 cup chopped parsley for garnish

METHOD

Marinate overnight - chicken, garlic, oregano, salt, pepper, vinegar, oil, prunes, olives, capers and bay leaves. Arrange chicken in shallow baking dish, spoon marinade over. Sprinke brown sugar over chicken and pour in wine. Bake at 170 degrees c for 40 - 50 minutes, basting frequently.

Serve with chat potatoes and green salad.

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Honey chilli chicken

This is Heather’s husband, Peter, goto recipe. It has been a family favourite for many years.

Heather, Pilates

INGREDIENTS:

1.5kg chicken tenderloins (cubed) floursaltoil for deep frying 2.5cm (1 inch) piece green ginger 2 tablespoons honey 2 teaspoons cornflour 1/3 cup water 1 tablespoon chilli sauce (2 teaspoons) 1/3 cup of lemon juice 2 teaspoons soy sauce 6 shallots (Serve with rice)

METHOD

Cut chicken into eating-sized pieces. Coat chicken pieces lightly with flour, which has been seasoned with salt. Using a wok: fry half the chicken in deep hot oil until golden brown. Reduce heat. Cook approx. five minutes or until chicken is cooked through. Remove from oil, drain on absorbent paper. Repeat with remaining chicken. Pour off excess oil, leaving one tablespoon of oil in the pan.

Add peeled and grated green ginger to pan, saute gently one minute. Add honey, stir for one minute. Add combined cornflour, water, chilli sauce, lemon juice and soy sauce. Stir until sauce boils and thickens.

Add chicken, toss in sauce for three minutes or until chicken is heated through. Add sliced shallots, cook for a further minute. Serves 4 to 6. Serve with rice.

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Persian roasted chicken with hazelnuts and saffron

The subtle flavour of saffron with honey and hazelnuts is truly lovely with the chicken.

Judy, Munari Riders

INGREDIENTS

5 cloves garlic 2 tbsp flaked salt ½ tbsp peppercorns 8 free-range chicken thighs, skin on and flesh slashed along the bone 1 onion, finely sliced 2 pinches saffron threads in 1 tbsp boiling water 100ml verjuice 60ml extra virgin olive oil 6 sprigs thyme, leaves picked 2 bay leaves 2 ½ tbsp honey 1 tbsp orange blossom water Zest ½ lemon 150g toasted hazelnuts, roughly chopped

METHOD

Preheat oven to 180deg C fan-forced (200deg C conventional). Make a rough paste with garlic, salt and peppercorns in a mortar and pestle. Combine paste with chicken, onion, saffron, verjuice, oil, thyme and bay leaves and massage into the thighs. Roast in a baking dish, skin side up, for 35 minutes.

In a small pot, combine honey, orange blossom water and zest over a low heat until warm. Remove chcichen from oven and increase temperature to 220deg C (240deg C conventional). Glaze thighs with honey mixture, sprinkle with nuts, return to oven and cook for 10 minutes until golden.

Serve chicken with pan juices and rice pilau.

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Pomegranate and Honey Glazed Chicken

By combining the tart flavour of pomegranates with that of honey, the sweetness balances the tang … and that’s life!!!! Carmel Benjamin, Friday Philosophy

INGREDIENTS

1.4 lb chicken cut in 1/8ths (breasts cut in half if large) 4 Tbsp canola oil (separated: 2 Tbsp for simmer sauce and 2 Tbsp for browning the chicken)1 large onion, chopped 3 cloves garlic, minced ½ cup pomegranate molasses ½ cup sweetened pomegranate juice ½ cup honey 2 cups vegetable or chicken broth 1 tsp cumin ½ tsp powdered ginger 1/8 tsp allspice ½ tsp turmeric salt and pepper to taste

For the garnish: 2 Tbsp parsley 2 Tbsp pomegranate arils (seeds)

METHOD

Heat 2 Tbsp canola oil in a large pan (you’ll need a lid for later). Sauté chopped onion until soft and translucent. Add minced garlic and saute for 2-3 minutes (do not brown). Add pomegranate molasses, juice, honey, broth and spices. Stir and bring to boil. Reduce to an active simmer, and cook uncovered, for about 20 minutes or until sauce* is reduced by about ½ the volume and slightly thickened. Taste sauce and adjust seasoning. Too tart? Add 1-2 Tbsp honey. Want more kick? Crack more black pepper. Remove sauce from heat and pour into bowl. Set aside. Wash pan. Rinse chicken parts, pat dry, season with salt and pepper. Heat remaining 2 Tb. of oil in pan and place chicken parts skin side down. Brown on one side and flip to second side. Do not crowd chicken in the pan as this causes chicken to steam rather than brown. Lower heat, pour prepared simmer sauce over the chicken. Cover pan and simmer on low for 35-40 minutes. Remove from pan and place on serving platter, garnishing with chopped parsley and pomegranate arils. ENJOY!*Note: the simmer sauce may be prepared 2-3 days ahead and refrigerated until ready to prepare the chicken.

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Chicken braise with chorizo

This is an ideal dish for the freezer. Margaret, Armchair Travel

INGREDIENTS

500gm chicken thighs, diced 1 red onion sliced 1 garlic clove crushed 250gm chorizo, sliced 2 tspn sweet paprika 150gm red capsicum or roasted store bought 250ml tomato passata 125ml white wine 4 sprigs flat leaf parsley chopped 10 kalamata olives (pitted)

METHOD

Heat half the oil and brown chicken in batches, remove and set aside. Heat remaining oil in the same pan, add onion, garlic and a little water to prevent burning . Cook for 5 minutes. Add chorizo , paprika, and capsicum and cook for 3 minutes. Add passata, wine and 100ml water, bring to boil and simmer for 20 minutes. Add parsley, olives and stir to combine . Serve with vegetables or salad and/or rice.

If you are going to freeze the dish place in refrigerator overnight prior to freezing.

37

Stilton Chicken

An easy chicken recipe. Jen, Pilates

INGREDIENTS

½ kg chicken (boneless thighs or breast fillets, cut into approx. 2.5 cm chunks) ½ cup dry white wine 125g stilton or other blue cheese ½ cup double cream

METHOD

Poach the chicken pieces in wine, about 15 mins. Add stilton and cook until chicken is cooked (about another 10-15 mins). Add cream and reheat gently.

Serving suggestion Serve with steamed rice and green beans or broccolini.

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Chicken 2 – ways, Oven cooked & Steamed

Sometimes a whole chook is too much so I will halve it - cook one half immediately and freeze the other half (cryovac it first if possible) for another occasion. Splitting the chook is easy if you use kitchen scissors and cut down either side of the backbone and then cut just through on one side of the breastbone. Ellen, TaiChi

Oven cooked

Place the chook skin side up on a layer of vegetables in a baking pan. Season both sides of the chicken with salt and pepper. The layer of sliced vegetables can be what is available or suits your taste, eg onion, garlic, lemon. I used sliced quince the other day since this is in very good supply this year. Slices need to be 2-3 cm thick ( thicker if you try the quince!). Cook in an oven of 225C for about 40 minutes (temperature of the thickest part of thigh should be 74C).

Steamed

Asian style, goes well with ‘jewel’ white rice - ie corn cut off cob, cubed carrot and rice all cooked together in saucepan using absorption method)

Marinate chicken in soy sauce (1tbs), rice wine vinegar (1tsp), salt (0.5 tsp), shredded ginger (1tbs), spring onion (1tbs), for at least an hour. Place in a steamer, pour over marinade ingredients, steam for 20 - 30 min (temp. as before or chopstick inserts easily).

This can be garnished with spring onion and accompanied by a sauce for dipping - water (4tbs), soy sauce (1tbs), oyster sauce(1tbs), sesame oil (1tbs), chopped onion (1tbs), minced garlic clove(1). Combine and bring up to a boil. Serve sauce warm.

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Mains:Beef

41

Mini Beef Wellingtons.

This is a special dish to prepare for guests. It can be made in advance, but do not do the final eggwash until ready to put in the oven. Thanks to Barry, ex Munari Riders.

Serves 4

INGREDIENTS

4 beef fillet steaks, about 175g each and 2cm thick Salt & pepper 3 large red onions, finely sliced 2 knobs butter A pinch of sugar A generous pinch of salt 2 tablespoons Armagnac 500g puff pastry or croissant dough, cut into quarters 3 tablespoons Dijon mustard 1 egg, mixed with 2 tablespoons water, for eggwash

METHOD

Place a large non-stick frying pan over the highest possible heat. Season the meat all over with salt and pepper. When the pan is smoking hot, put in the steaks and sear for 30 seconds on each side. Remove and set aside for later. In the same pan over a medium heat, gently cook the onions with the butter, sugar and salt for 20 minutes until caramelized and soft. Add the Armagnac and cook, stirring occasionally, for 10 minutes until the onions become drier. Leave to cool for 10 minutes before blending to a paste. Refrigerate for about an hour until cold.

Between 2 sheets of baking paper, roll out one-quarter of the pastry to a ½ cm-thick rectangle. Cut in half widthways to make 2 squares slightly larger than the steaks. Repeat with the remaining pastry to make 8 squares. Preheat the oven to 200deg C and line a baking tray with baking paper.

Brush some mustard all over a piece of steak, then place the steak in the middle of a square of pastry. Top the steak with a heaped tablespoon of the onion mix, brush eggwash around the pastry edges and top with another pastry square. Press the edges to seal, then trim the excess pastry to leave a 1cm border and crimp with a fork. Repeat with the other pieces of pastry and the remaining 3 steaks. Cut a little cross in the top of each parcel and brush the pastry with eggwash.

Place the parcels on the prepared tray and bake for 12 minutes for medium-rare. Remove from the oven, cover with aluminum foil and leave to rest for 5 minutes before serving.

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Mexican BBQ Steak

This is a delicious marinade for steak. It has Mexican flavours and teams well with Stuffed Capsicums (see Vegetarian section). Mike, Munari Riders

INGREDIENTS

4 steaks for BBQ

Marinade ingredients • 1/2C (cup) cumin seeds • 5 Jalapeno peppers (or other hot chilies) (seeds & ribs removed, chopped) • 3 cloves garlic • 1T (tablespoon) cracked black pepper • 1/3C lime juice • 1.5t (teaspoon) salt • enough olive oil to make a soft paste • Plenty of coriander leaves & stems

METHOD

1. Toast the cumin seeds gently till fragrant. 2. In a blender, combine cumin, chilli, garlic, salt & pepper. Pulse to chop fine. 3. Add lime juice, oil & coriander & puree till smooth. 4. Place meat in bowl add marinade. 5. Massage marinade into all surfaces of the meat and cover. 6. Leave in fridge for 24 hours or more. 7. Remove meat from marinade & grill on high heat for 1-2 min each side. 8. Turn heat down to medium-low & cook as desired.

This recipe to be marinated for at least 24 hours.

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Cornbeef

Margaret, Armchair Travel

INGREDIENTS

• 1.6kg piece corned silverside • 8 whole cloves • 1 small brown onion, peeled • 750ml bottle ginger beer • 2 tbsp golden syrup • 8 pickling onions, peeled • 5 carrots, peeled, cut into large pieces • 12 small chat potatoes • 60g butter, chopped • Sea-salt flakes and freshly ground black pepper, to season• 2 tbsp plain flour • 1 cup skim milk • 1 cup flat-leaf parsley leaves, finely chopped

METHOD

1. Rinse silverside under cold water, pat dry using paper towel, then put in a heavy-based saucepan. Push cloves into brown onion and add to pan. Pour ginger beer and golden syrup into pan and stir until combined. Set over a high heat and bring to the boil. Cover, reduce heat to low and simmer for 1 hour. Add pickling onions and carrot. Cook for 1 hour or until beef is very tender. 2. Meanwhile, put potatoes in a large saucepan and cover with cold water. Put over a high heat and bring to the boil. Reduce heat and simmer for 15 minutes or until tender. Drain. Add 20g of the butter and toss until melted. Season. 3. Meanwhile, heat remaining butter in a small saucepan over a medium heat. When melted, add flour and stir until well combined. Remove from heat and slowly add milk and 1 cup of the beef cooking liquid. Return to heat and bring to the boil, stirring constantly. Simmer for 2 minutes. Remove from heat. Stir in parsley until well combined. 4. Remove beef and vegetables from cooking liquid. Cover to keep warm. Stand beef for 10 minutes before slicing. Serve with vegetables and sauce.

44

Mains:Lamb

45

Lamb Tikka Curry

This is a great mince dish. I had Rojan Josh curry paste in the cupboard and used it. It was fine. Jane, Munari Riders

INGREDIENTS

1 brown onion, thinly sliced 200g butternut pumpkin, peeled, seeded, and cut into 3cm pieces 500g lamb mince ¼ cup (60g) tikka curry paste 1 cup small cauliflower florets 400g can diced tomatoes ½ cup (125ml) chicken stock 100g baby spinach leaves 100g Greek-style yoghurt Steamed basmati rice, to serve

METHOD

1. Spray a large frying pan with olive oil spray. Place over medium-high heat. Add the onion and pumpkin. Cook, stirring for 5 mins or until lightly browned. Add mince and cook, stirring with a wooden spoon to break up lumps, for 3-4 mins or until the mince changes colour.

2. Add curry paste to the mince mixture in the pan and cook, stirring, for 1 min or until aromatic. Add cauliflower, tomato and stock. Bring to the boil. Reduce heat to medium and partially cover. Cook for 10 mins or until the pumpkin is tender and sauce thickens slightly.

3. Stir spinach into the curry. Cook for 1 min or until spinach wilts. Remove from heat. Stir in yoghurt. Serve with rice.

46

Lamb Biryani

A one pan dinner for a busy night - serve with a chutney. Margaret, Armchair Travel

INGREDIENTS

2 tablespoons oil 300g lamb stir fry or lamb mince 1 onion , finely chopped 2 cloves garlic, crushed 1 teaspoon turmeric 1 teaspoon ground cumin Pinch of cinnamon 250g long grain white rice (I like to use jasmine rice) 750ml beef stock 3-4 cups chopped vegetables such as carrots, broccoli, cauliflower, peas etc. 1/2 teaspoon salt

METHOD

Heat the oil in a pan and cook the meat until sealed (you will notice that the colour changes). Add the onion and garlic and cook until softened. Add the remaining ingredients, stir and cook for 20 minutes. (I like to add the vegetables at the last minute so that they are crisp).

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48

Mains:Fish

49

Simple Salmon Loaf

This recipe is very simple and quick yet surprisingly tasty. Margaret, Armchair Travel

INGREDIENTS

2 cups soft fresh breadcrumbs 1 cup hot milk 50g butter, melted 1 onion, finely diced 1 cup grated tasty cheese 2 eggs, lightly beaten 210g can red salmon, drained and flaked 1/4 cup chopped fresh dill or parsley 4-6 smoked salmon slices

METHOD

Preheat oven to 160 degrees C fan forced. Grease and line the base and sides of an 11cm x 22cm loaf pan. Place breadcrumbs into a bowl, pour over hot milk and melted butter and mix - stand for 2 minutes.Add diced onion, grated cheese, beaten eggs, drained and flaked tinned salmon and dill or parsley - mix altogether. Lightly press half of the mixture into the loaf tin. Top with smoked salmon pieces and then press remaining mixture on top.

Bake for 40-45 minutes or until lightly golden.

50

Tuna and lemon pasta

My children say they would have starved as students without this recipe! Anne, First Peoples

INGREDIENTS

4 cups of any type of pasta 185 gm tin of tuna in oil, drained 1 handful chopped parsley 1 sliced garlic bulb 1 tbsp olive oil juice 1 lemon 30 gm chopped butter 2 tbsp grated parmesan

METHOD

Cook pasta. While it is cooking, gently warm tuna, parsley and garlic in a small saucepan with oil. When cooked, drain pasta and return to pot or serving bowl. Stir through tuna mixture, butter, cheese and lemon juice. Serves 4.

51

Seared Asian Salmon Salad

This is an easy dish and has a great flavour. Jenny, TaiChi

Serves 4

INGREDIENTS

4 Salmon portions

Marinade:1 tbs olive oil 2 tbs lime juice 1 tbs soy sauce 2 tbs honey Salad:1-2 ripe mangoes, flesh thinly sliced 1-2 avocadoes, flesh sliced 100 gms pea/bean sprouts (optional) 150 gms mixed lettuce leaves 1 handful coriander leaves Dressing:1 tbs olive oil 1 tbs fish sauce 2 tbs lime juice 1 small red chilli finely chopped ½ tsp sugar

METHOD

Combine marinade ingredients and marinate salmon in the fridge for 30 minutes. Combine dressing ingredients in a jar, shake and set aside until needed. Preheat the barbecue (or pan on a cooktop) to fairly high. Cook salmon for about 4-5 minutes each side. Cooking time will depend on the thickness of the salmon and how well you like it done. Rest the salmon for a few minutes. Arrange the lettuce, mango, avocado and sprouts(if using) on serving plates, drizzle salad dressing over, leaving a little. Arrange salmon on top and drizzle remaining dressing.

52

Mains:Vegetarian

53

Photo 1 - preparing pasta base Photo 2 - added to base homemade sauce sprinkled with shaved parmesan and fresh basil.

Photo 3 - folded many times to form a flat rolled serve

Photo 4 - Just out of the oven

54

Scaccia (pizza) with basilico (basil) (Sicilian recipe)

This is a Sicilian dish made by my mother many times that I have continued making for my family and friends over the years at their request. It’s a simple dish to make not commonly known but could be enjoyed by many. George, Munari Riders

INGREDIENTS

• Tomato sauce used for spaghetti pasta enough to make up to 7 scaccia • Add 4 sachets of yeast • Basil about a pot full diced • Plain flour about 1,200 gm • 3 packets of 250 gm shaved parmesan cheese

METHOD

Step 1 Mix flour by adding water and yeast and form up to 7 rolls of pasta. Let it rest for about 1 hr. for paste to rise. Refer to Photo 1

Step 2 Roll dough thin to a coin thickness (3 – 5 mm) to form the pasta flat slab

Step 3 Add and spread a thin layer of olive oil on the pasta rolled thin

Step 4 Add sauce and spread to each rolled pasta. Refer to Photo 2

Step 5 Add shaved parmesan cheese over the pasta rolls

Step 5 Add basil over the sauce and cheese spread

Step 6 Fold the pasta mix into two halves several times. Refer to Photo 3

Step 7 Preheat the oven to 1800 about 15 min prior to placing in scaccia

Step 8 Place aluminum foil on cooking tray to minimise leakage onto tray/oven

Step 9 Place scaccia on an oven tray and lightly brush on olive oil on top of scaccia

Step 10 Place in a hot oven (temp. 1800) for about 40 min.

Step 11 Remove the scaccia from oven, and let it cool a little before eating. Refer to Photo 4

Step 12 Cut into slices and eat while warm. Can also be eaten when cold.

55

Stuffed Capsicums (Mexican flavours)

This dish has Mexican flavours and teams well with Mexican Beef Steak (see Mains:Beef).

Mike, Munari Riders Start with 4 medium capsicums

1. Cut stem end off & remove core, seeds & ribs. 2. If they will not stand upright on the other end, trim as little as possible to obtain a level base.

STUFFING INGREDIENTS

Feel free to alter ingredients to suit your taste or what is on hand. Other suitable ingredients include bacon, ham, Kranski sausage, mushrooms, kale, grated zucchini, grated carrot, curry powder, Ras al Hanout & Zaatar.

• 2C (cups) cooked rice • 1C corn kernels (fresh or canned) • 1C canned red beans (drained & roughly mashed with a fork) • 1 chorizo (finely chopped) • 1 tomato (finely chopped) • 1C fresh herbs (finely chopped) Any mix of thyme, oregano, marjoram, coriander or anything else available. If you are using coriander, you can include the stems & roots cut very fine. • 1/2C bread crumbs • 2T (tablespoon) taco seasoning powder • 2 eggs • Pepper & salt.

METHOD

1. Mix thoroughly. It should be a bit sticky. If necessary, adjust with a splash of water to moisten or extra breadcrumbs to dry out. 2. Fill each capsicum with the stuffing. 3. Top off with any grated cheese. 4. Arrange on baking paper in a suitable roasting tray or dish. 5. Roast in a covered BBQ or oven @ 180 – 200C for about 40 min.

56

Spinach Pie

This is delicious and easy to make. I have used it over many years. Judy, Munari Riders

INGREDIENTS

1 x 250g packet frozen spinach, thawed 1/3 cup plain flour 1 ½ cups skimmed milk 3 eggs, lightly beaten 4 spring onions, sliced 1 x 130g can corn kernels, drained 1/3 cup grated fresh parmesan cheese Salt & pepper to taste Fresh herbs to garnish Salad to serve

METHOD

1. Lightly grease a shallow, 23cm flan dish. 2. Squeeze excess moisture from spinach. Blend flour with milk in a bowl, add eggs; beat well. Stir in spinach, spring onions, corn and cheese. Season with salt and pepper. Pour into prepared dish. 3. Cook in a moderately slow oven, 160 deg C, for about 1 hour, or until set. 4. Serve Spinach Pie warm, garnished with fresh herbs and salad.

57

Brown rice, mint and pine nut salad with currants and caramelized onion.

This salad is Jewish in origin. It’s delicious on its own or served with slices of grilled haloumi.

Judy, Munari Riders

Serves 6

INGREDIENTS

120ml olive oil 3 brown onions, halved and sliced Sea salt and freshly cracked black pepper 150g currants, covered with red wine vinegar and boiled for 3 minutes (reserve liquid) 2 cups brown rice, boiled, drained and kept warm ½ bunch flat-leaf parsley, leaves only ½ bunch mint, leaves only 2 green chillies, finely sliced 2 lemons, juice 120g pine nuts, toasted

METHOD

Heat 30ml olive oil in a large non-stick frying pan over low heat. Add onions, season with salt and pepper and cook for 20-30 minutes, stirring occasionally, or until caramelized. Add currants and vinegar and stir.

Combine cooked rice, parsley, mint and chillies in a large bowl. Add remaining olive oil and lemon juice and stir. Add half the onions and half the pine nuts and toss to combine. Top with the remaining onions and pine nuts.

58

Baked pumpkin and sweet potato gnocchi

This is one of my daughter’s recipes (she is a chef). Margaret Allen, Armchair Travel

INGREDIENTS

1 kg peeled and seeded Jap pumpkin, cut into 3cm cubes 250gm peeled sweet potato, cut into 3 cm cubes 1 whole garlic bulb - cut root end off 30gm butter 300gm ricotta 3 eggs 3/4 cup grated Parmesan cheese 75gm semolina 150gm grated Parmesan cheese extra to serve

Sauce200ml dry white wine 1 litre pouring cream 1/2 cup chopped mixed herbs (basil, parsley, rosemary)

METHOD

Place pumpkin, sweet potato and whole garlic in a roasting pan, dot with butter. Roast for 45 minutes at 180c until tender. Cool. Squeeze out garlic and process with baked pumpkin, sweet potato and ricotta in a food processor until smooth and combined. With motor running add eggs one at a time until well combined. Add Parmesan and enough semolina to bind mixture. Season well. Spoon into a lined, greased ovenproof dish. Bake at 160c for 30/40 mins or until firm.

Boil wine until about 50 ml left. Add cream and bring to boil. Stir in herbs and reduce to about 3 cups.

Cut into serving pieces and top with sauce.

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60

Desserts

61

Lemon Chiffon Pie

This is a recipe I got from my mother. It was a favourite special occasion dessert, but it is easy to make. You can also use a commercial sweet shortcrust pastry or make a crumbed biscuit base. You can adjust the sugar and lemon juice proportions depending on your preference.

Carol, Course co-ordinator

Pie shell 170g plain flour pinch salt 1 egg 1/2 teaspoon baking powder 85g butter 3 dessertspoons sugar

Sift flour, salt and baking powder into bowl Rub butter into mix Add sugar Mix in beaten egg to make a firm dough (add some milk if necessary Form into ball and wrap in cling wrap and refrigerate for 30 min Roll out and line a greased pie tin (approx 25mm diameter) Prick the pastry with a fork so that air can escape whilst it is cooked Bake in 170 degree C oven until cooked (about 15 min), cool (It is best to fill the empty pie case with beans so that the pastry does not bubble up).

Hint - you can also line an upturned pie dish so that the pastry is on the outside of the dish and can be pulled off after cooking. Or you can use a springform tin so that the pie shell can be easily removed.

Filling3 eggs - separated in yokes and whites 110g sugar 2 teaspoons gelatine 3 tablespoons cold water 4 tablespoons lemoin juice extra 50g sugar

Speak gelatine in cold water Beat egg yokes and sugar, add lemon juice and stir over boiling water until mixture coats spoonAllow to cool a little Beat egg whites until still, beat in the extra sugar Fold beaten egg white mix into egg yoke mix Pour into cooked and cold pastry case. When cold spread thinly with whipped cream and sprinkle with grated dark chocolate. Best to make a few hours ahead, but keep refrigerated until almost ready to serve.

62

Chocolate Mug Cake

Don’t use a mug. I make this in my small china bowl. It needs chocolate sauce, see below. This is a great recipe to make with grandchildren. Dawn, Pilates

Serves 4

INGREDIENTS4 tbsp SR flour 4 tbsp sugar 2 tbsp cocoa 1 egg 3 tbsp milk 3 tbsp oil dash of vanilla essence or rum

METHODAdd dry ingredients to a small bowl and mix. Add egg & mix. Add milk, oil and vanilla (or rum) and mix. Put in microwave on HIGH for 3 minutes. Allow to cool for 2 or 3 minutes, tip out and serve.

Chocolate Sauce 6 tbsp Golden Syrup 6 tbsp cocoa 1 tbsp butter 1 teasp vanilla 1 1/2 cups water 3 cups sugar

Mix in a large saucepan. Boil 3 minutes. Serve hot or cold.

63

Breakfast Fruit

This can be used for breakfast for a crowd, or modified (see below) for a dessert. Dawn, Pilates

INGREDIENTS

1 large tin apricots (drained) 1 large tin peaches (drained) 1 large tin pitted black cherries (drained) or 2 x 400g tins 1 cup pitted prunes 1 cup dried apples 1/4 cup raw sugar 1/2 cup syrup reserved from tins 1 cinnamon stick 6 cardamon pods 2 star anise

METHOD

Place in a large casserole.

Mix together and then place on top: 1/2 orange finely sliced, skin on 1/2 lemon finely sliced, skin on

Cover with foil or casserole lid and bake at 150C, 140C fan forced for 2 1/2 hours.

Add a little more water if necessary. Orange and lemon may be discarded before serving.

If you want to use it as a dessert, add 1/2 cup of brandy at the beginning and perhaps a little more sugar. It will keep for quite a while in the fridge.

64

Gluten-free Crumble Topping

This is great when you need something gluten-free and yet everyone will like it. Dawn, Pilates

INGREDIENTS

3 tablespoons almond meal 4 tablespoons rice flour 2 tablespoons desiccated coconut 2 tablespoons sugar 1.5 tablespoons butter or margarine softened 1/3 teaspoon cinnamon

METHOD

1. Mix the almond meal, flour and coconut in a bowl then add the softened butter/marg. and work it through until it develops a crumble consistency.

2. Add the sugar and cinnamon and mix in well.

3. Spread the crumble mix on top of your prepared fruit.

-------------------------------------------------------------------

Crème Fraîche

It is so good to be able to make your own creme fraiche. Dawn, Pilates

INGREDIENTS

300 ml carton thickened cream 300 g sour cream 1 tblsp sugar 1 tblsp liqueur to flavour e.g Framboise

Combine cream and sour cream in bowl. Cover. Stand at room temperature until mixture has thickened (may take 1 – 2 days, depending on temperature). Stir in sugar and liqueur. Cover. Refrigerate before using. Makes approx. 2.5 cups. Can be made up to a week in advance.

65

Hannah’s Raspberry Flan

Everytime I make this I am asked for the recipe. Heather, Pilates

INGREDIENTS

1 x packet Madeira cake mix 1/2 cup sour cream or yoghurt 2 eggs 1 x 300g pack frozen Raspberries icing sugar, for serving

METHOD

Lightly grease a 20cm flan dish (or line base with baking paper). Beat cake mix, sour cream and eggs together until thick and creamy. Fold in raspberries and spoon mixture into flan dish. Bake at 160 degrees C in a fan-forced oven for 30 minutes or until cooked. Turn out on cooling rack and dust with icing sugar when cool.

Serve with cream or other.

Variations: use any other berries or fruit, add flaked almonds etc.

66

Upside-down peach tart

This is a fun delicious recipe. Trevor, Munari Riders

INGREDIENTS

3/4 cup castor sugar 60g butter 6 peaches, halved, thinly sliced 1 sheet of butter puff pastry 1 tsp vanilla bean paste 1/2 tsp finely chopped rosemary, optional Pouring cream to serve

METHOD

1. Preheat the oven to 200deg C or 180deg C fan-forced. Combine sugar and 1/4 cup water in a frying pan and stir over a low heat, without boiling, until sugar dissolves. Increase heat to high and cook without stirring for 8 minutes, or until syrup is golden. Use a wet pastry brush to remove any crystals from the side of the pan, if necessary. Remove from heat and stir in butter, until melted. 2. Arrange peach slices in a 21cm (base measurement) cake tin, overlapping slightly. Drizzle half the syrup over the peaches. 3. Trim pastry to a 22cm round. Place over peaches ( it will be a little big, but will shrink during cooking). Bake for 20 minutes, until pastry is golden. Meanwhile, place frying pan with syrup back over a medium heat and cook for 5 minutes, or until reduced and thickened slightly. Stir in vanilla. 4. Stand tart in tin for 5 minutes. Place a large plateover tin, and quickly and carefully invert. Lift off tin. Drizzle with syrup, sprinkle with rosemary, if using, and serve immediately with cream.

67

Soft pavlova roll with liqueur mascarpone and berry compote.

This dessert has great presentation and will always get a few ‘Oh you shouldn’t have gone to so much trouble’. It is not that difficult but must be started the day before. The recipe is overly generous with the compote and coulis. This is inspired by my friend Geoff from BIke Riding.

Kathy, Munari Riders

INGREDIENTS

Serves 6

Pavlova:4 eggwhites, at room temperature 175g castor sugar 1 teaspoon vanilla 1 heaped teaspoon cornflour 1 teaspoon white vinegar

Pavlova filling: 1 x 250g ctn mascarpone ½ cup (125ml) double cream 1 ½ tbs icing sugar mixture 1 tbs Grand Marnier liqueur

Berry Compote:

1/3 cup (75g) caster sugar 1/3 cup (80ml) water 1 x 500g frozen raspberries, thawed 2 x 250 punnets strawberries, hulled, thinly sliced 1 x 150g punnet blueberries 1 x 150g punnet raspberries

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METHOD

1. Combine the mascarpone, cream, icing sugar and Grand Marnier in a small bowl. Cover with plastic wrap and place in fridge to firm slightly, 2. Preheat the oven to 160deg C. Grease and line the base of a 24 x 30cm Swiss roll pan with baking paper. Use an electric mixer to beat the eggwhites in a medium bowl until soft peaks form. Gradually add the caster sugar while continuously whisking. Continue whisking until thick and glossy and the sugar has dissolved. Add cornflour, vanilla and vinegar and gently fold in until just combined. Spread mixture into prepared pan. Bake for 20 minutes or until firm. Remove from the oven and set aside for 3 minutes to stand. Lay a clean tea towel on a clean work surface. Top with a large sheet of baking paper and dust with extra icing sugar. Turn pavlova onto baking paper and set aside for 10 minutes to cool. 3. Spread mascarpone mixture along the long side of meringue closest to you. Carefully roll pavlova, using the paper and tea towel as a guide, to enclose filling. Keep pavlova wrapped in baking paper and tea towel. Transfer pavlova roll to a tray and place in fridge for 3 hours or overnight to set. 4. To make the berry compote, combine the sugar and water in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Simmer for 2 minutes or until thickened slightly. Place the syrup, raspberries and their juices in the bowl of a food processor and process until smooth. Strain through a sieve into a medium bowl. Place in an airtight container and refrigerate to chill. 5. Transfer pavlova roll onto a serving plate. Remove paper and tea towel. Top pavlova roll with strawberries, blueberries and raspberries. Drizzle with half the raspberry coulis. Cut into slices to serve with remining raspberry coulis.

69

STRAWBERRY CLOUD This is a delicious and very easy dessert. You can use the leftover strawberries to decorate.It remains soft in the freezer. Claire, Orchestra

INGREDIENTS

1 egg white ½ cup sugar ½ 250gm punnet strawberries, sliced and mashed 1 dessertspoon rose water or lemon juice 1 teaspoon vanilla essence

METHOD

Place all ingredients in a bowl and beat on high until thick and fluffy. Transfer to container and freeze.

Makes 4 cups.

70

Cakes &

Slices

71

Weetbix Delight Slice

I made this recipe a lot when I was growing up. It has a nice textured base with the weetbix, a caramel middle and a chocolate icing on top. It is one of my favourites and cuts into 20 pieces.

Debbie, Badminton

INGREDIENTS 3 crushed weetbix 1 cup flour 1 cup coconut 3/4 cup sugar 1 teaspoon baking powder 125g (or 4oz) butter, melted Topping:1 Tbsp butter 1/2 tin sweetened condensed milk 2 Tbsp golden syrup Method

Base:Put dry ingredients into a bowl and add melted butter, then mix well with wooden spoon. Press into greased sponge/swiss roll tin. Bake at 180 degrees for 15 minutes. Topping:Heat in a pot until blended. Spread over base and return to oven for 3 minutes. Ice while warm with chocolate icing: - icing sugar, cocoa and a little margarine or butter, then add a little water at a time to mix. Spread over warm slice and cut into squares when cool.

72

73

Boiled Fruit Cake

John, Database assistant INGREDIENTS

375g mixed fruit 85g mixed peel 1 can crushed pineapple (optional but makes cake moister) CherriesCrystallized ginger, add if desired Crushed nuts 1 teaspoon mixed spice 125g butter 1 cup sugar 1 cup liquid Sherry or brandy 2 eggs 1 cup flour 1 cup self-raising flour 1 teaspoon bicarbonate of soda

METHOD

Step 1. If using canned pineapple, open the can and drain off liquid into a measure and make up to 1 cup with water. Otherwise use 1 cup of water. If you wish to add sherry or brandy later, use less than 1 cup of liquid. Step 2. Place fruit, nuts, spice, butter, sugar and liquid in a large saucepan and bring to boil and boil for 1 to 2 minutes. Allow to cool. Step 3. If desired, now add some sherry or brandy. Step 4. Stir in the eggs (which can be prebeaten if you wish) and then sift in the flour, bicarbonate of soda and self-raising flour and mix well.

Cook in a 200 mm round or square cake tin lined with cooking paper or aluminium foil for about 1.5 to 2 hours at 150°C (start with oven at 200°C for about 5 minutes before reducing the heat). The top can be decorated with nuts (pecan,almond etc.). When cool, turn out from tin and if desired pour a small amount of sherry or brandy over the top. Put aside for a day or more before cutting. Cake keeps for several months in refrigerator. It can also be iced with Royal icing to serve as a Christmas or birthday cake.

74

Almond cake

This is a recipe from a friend of mine, Wendy. It is easy to make and delicious. Dawn, Pilates

INGREDIENTS

1 cup sugar 1 teasp almond essence 1 egg

190g melted margarine (I use 125g butter DMK) 1 cup plain flour 1 cup self-raising flour

Almond slivers for decoration

METHOD

Mix first 3 ingredients together. Add second 3 ingredients.

Line base of 18 cm (7inch) tin with paper. Press mixture into tin. Decorate with almond slivers. Bake 30 -35 minutes at 180 deg C.

Cake has centre similar to marzipan. It could fall in the centre. Don’t worry.

75

Irish Tea Cake

I have used this recipe over the years. It is delicious and easy to make. I use 2 cups of dried mixed fruits instead of the various dried fruit ingredients. This simple treat is eaten the whole year round in Ireland. At Halloween it’s called barmbrack and often contains small trinkets, coins or rings baked into the cake as part of a game of fortune telling. Judy, Munari Riders

INGREDIENTS

1 Irish Breakfast tea bag, or other black tea 1/2 cup sultanas 1/2 cup dried prunes, roughly chopped 1/2 cup dried apricots, roughly chopped 1/2 cup dried cranberries 225g plain flour 2 tsps baking powder 150g soft brown sugar 1/4 tsp ground nutmeg 1/4 tsp ground cinnamon 1 egg 1/4 cup castor sugar

METHOD

Brew the tea in 1 1/2 cups of hot water and allow to cool. Combine the dried fruits in a non-reactive bowl and pour over the cooled tea. Refrigerate overnight.Heat your oven to 170deg C. Combine the flour, baking powder, soft brown sugar and spices in a mixing bowl, crack in the egg and add the fruits without their liquid. Stir to combine, and add as much of the soaking liquid as necessary to create a pourable batter, reserving the remainder. Transfer to a lined loaf tin and bake for 75 minutes. Test with a skewer and, if the skewer comes out wet, return to the oven for a further 15 minutes. When the cake is cooked, remove from the oven, allow to cool in the tin for 30 minutes, then place on a rack to cool to room temperature. While the cake is cooking, combine the caster sugar with 1/4 cup of the soaking liquid, or if none remains, use 1/4 cup water. Bring to a simmer in a small saucepan for just long enough to dissolve the sugar, then allow to cool. Brush the cake with the sugar syrup. When cooled to room temperature, wrap the cake in plastic wrap and allow to rest for at least 2 hours or preferably overnight. Slice, spread with butter, and serve with a cup of tea.

76

Best Ever Sultana Cake

This is a very old recipe. The almond essence gives the cake a little kick - keeps well although I find it never lasts long in our house. Margaret, Armchair Travel

INGREDIENTS

500g sultanas 250g butter chopped 3 eggs 1 cup sugar 2 teaspoons almond essence 1 1/2 cups plain flour 1 teaspoon baking powder

METHOD

Preheat oven to 150 degrees C Grease a 20cm square or round cake tin Place sultanas in a saucepan and cover with cold water. Bring to the boil, then drain. Stir in butter and set saucepan aside to cool. Beat together eggs, sugar and almond essence then add sultanas and stir. Sift flour with the baking powder and stir into the sultana mixture. Pour into prepared tin and bake for l 1/2 hours.

77

Rocky Road

This is a very favourite recipe of mine and should really be called ‘Rocky Road magnifico’. I do not make it often at the moment as my wife & I are trying to ‘flatten the curve’. Trevor, Munari Riders

INGREDIENTS

400g Dark Chocolate chopped 250g mixed coloured marshmallows 1 cup unsalted roasted peanuts 100g glazed cherries ½ cup desiccated coconut (optional)

METHOD

1. Line the base and sides of a 18cm x 28cm rectangular tine with foil or baking paper 2. Put the chocolate in a medium sized china bowl. Heat a small saucepan of water until the water is simmering. Place the bowl over the simmering water and stir the chocolate until it has completely melted and is smooth. Take the saucepan off the stove, but leave the bowl on top so that the chocolate stays soft. 3. Cut the marshmallows and the cherries in half or even quarters. 4. Spread about one quarter of the melted chocolate over the base of the tin -don’t make it too smooth, it is better if it is a bit rough. 5. Sprinkle the marshmallows, cherries and nuts over the chocolate and press them in lightly so that they stick. If you are using it, sprinkle the coconut over the top. 6. Pour the remaining chocolate over the ingredients in the tin as evenly as you can .Tap the tin on the bench to make sure the chocolate gets into all the gaps. 7. Put the tin into the fridge for 20 minutes or until the chocolate is completely set . Carefully lift the block out of the tin. Remove the foil or paper and cut into chunks. 8. EAT IT !!

78

Vanilla Slice

Another great favourite of mine. Trevor, Munari Riders

INGREDIENTS

2 sheets of puff pastry 1 ½ cups of milk 300 mls of cream 2 passionfruit 1 tsp vanilla essence 2 packets of vanilla instant pudding mix (White Wings or Cottees)

METHOD

Put sheets of puff pastry on two different trays in oven at 180 degrees fan forced until golden brown- watch , may take 5 minutes or longer to cool. Combine and lightly beat milk and pudding mix then add cream and vanilla and passionfruit.Beat slowly for three to four minutes to combine. Flatten two puff pastry sheets with hand , spread the mixture over it and then place the other puff pastry sheet on top and dust with icing sugar. This can then be cut into 8- 9 squares.

79

Simply Balmy Chocolate Beetroot Cake

Quick and Easy - looks like a chocolate cake but has a little red glow. Margaret, Armchair Travel

INGREDIENTS

2 eggs 3/4 cup oil 1 cup sugar 1/4 teaspoon vanilla essence 420g tin beetroot 1/4 teaspoon salt 1 1/4 cups flour 1/4 cup cocoa 1 teaspoon baking soda 1 teaspoon baking power

Preheat oven to 180 degrees C Drain and purée beetroot and leave aside Beat eggs, add oil, sugar and vanilla essence. Fold in sifted salt, baking powder, baking soda, flour and cocoa and mix together. Fold in drained and puréed beetroot. Pour mixture into a greased tin. Bake until a toothpick poked in the centre comes out clean. Leave on rack to cool. If desired one can ice with chocolate icing.

Quince ideas

Our quince tree has been marvelously prolific this year. Plenty of fruit available to poach, bottle and make quince jelly. The crop has been sufficient to include use in savoury dishes (goes well in North African tagine style dishes) as well as making quince chips (similar method to making kale chips - slice with a mandolin and mix with small amounts of oil, salt and spice - I like using cumin - then bake at 180C for 10-15minutes depends on thickness of the quince slice). Drying quince also works; I use a vegetable dehydrator (about 6 hours) but an oven at 60C would work although the fruit would need to be turned; if dried plainly the quince can remain a bit tart ( although some people in Mexico actually eat raw quince) but the slices (thin) can be dipped in a solution of raspberry jelly crystals ( 2tsp in a about a cup of cold water) before drying which works well. If you tire of eating quince you have poached then this makes an excellent muffin. Ellen, TaiChi

80

Quince muffins Ellen, TaiChi

INGREDIENTS

2/3 cup sugar poached quince, ½ cup pureed in a blender 1/6 cup vegetable oil 1 egg 1.5 tbsp milk 1 cup SR flour ½ tsp cinnamon pinch salt

METHOD

Preheat oven to 180C. Using mini-muffin trays this quantity will make about 12 cakes.

Blend together sugar, puree quince, vegetable oil, egg and milk until well combined.

In another bowl, stir together SR flour, cinnamon and pinch of salt.

Add dry ingredients to wet and stir gently just to combine – expect a lumpy batter.

Place a slice of the poached quince on top of each muffin. Bake about 15 - 18 minutes, until the tops of muffins start to turn golden and a skewer comes out clean (if you use a regular size muffin tin cook for 20- 25 minutes). Cool for a couple of minutes in the tin before placing onto rack.

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Apple bundt cake

This is a very old recipe and the best cake I have ever made. Jane, Munari Riders

INGREDIENTSCAKE2 cups (450g) granulated sugar 1 1/2 cups (336g) vegetable oil 2 tsp vanilla extract 3 large eggs room temperature 3 cups (384g) all-purpose flour 1 tsp baking soda 1 tsp cinnamon spice 1 tsp salt 3 medium Granny Smith apples - peeled, cored. and chopped

CARAMEL GLAZE 1/2 cup (1 stick, 113g) butter 2 tsp heavy cream 1/2 cup packed brown sugar 1 tsp.vanilla extract

INSTRUCTIONSCAKE1. Preheat the oven to 325°F (175°C). Grease a 9 inch Bundt pan. 2. In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy. 3. Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.4. Fold in the apples by hand. Pour into the prepared bundt pan. 5. Bake for 55-70 minutes or until an inserted toothpick comes out clean. 6. Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.

CARAMEL GLAZE 1. Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.2. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. 3. Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken. 4. Drizzle over the warm cake.

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ZEDERNBROT / CEDAR BREAD

I love German recipes as my partner is German and I spend half my year in Germany.

Monika, Munari Bike Riders

INGREDIENTS

2 egg whites 200g caster sugar 1 drop vanilla essence 1 drop bitter almond essence 1 tablespoon lemon juice rind of one small lemon 250g ground almonds* 1OOg ground almonds extra for rolling out 15Og icing sugar extra lemon juice * coconut can be substituted for the ground almonds if preferred

METHOD

Whisk the egg whites until stiff peaks form and whisk in the sieved caster sugar, one tablespoon at a time. Mix in the essence, lemon juice and rind and just over half of the almonds. Knead in enough of the remaining almonds to make a firm mixture. Roll out 1/2 cm thick, using ground almonds instead of flour to roll out. Cut out half-moon shapes and lay these on a baking paper lined baking tray. Bake at 160°C for approximately 30 minutes.

For the icing: Combine the sifted icing sugar with enough lemon juice to make a glaze. Ice the cooled biscuits.

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