Archive Recipes

Archive Recipes

window gift

she’s in the kitchen
using her gran’s recipes
long-time family favourites
shaping, creating,
rolling, squashing
returning childhood
memories and tears
while later
with her children
pre-dinner
they make
from prime beef mince,
hamburger patties
which are squashed,
rounded, flattened
but this time
the onions induce the crying

Barbecue Meatballs
This a family favourite found in most family member’s cookbooks. Serves 4 to 6 freezes really well and good with rice.
500g Mince Steak
250g Sausage Mince - or all beef mince
1 egg
½ cup fresh breadcrumbs
1 onion
1 teaspoon curry powder
1 tablespoon chopped parsley
salt and pepper
Sauce - double sauce if you want to freeze
½ cup water
½ cup tomato sauce
2 tablespoon vinegar
¼ cup brown sugar
3 teaspoons Worcestershire sauce
2 tablespoons fruit chutney (Rosella brand is good)

Combine minced steak, sausage mince, egg, breadcrumbs, peeled and finely chopped onion, curry powder, parsley, salt and pepper. Mix well.
Form tablespoons of mixture into balls, put in baking dish.
Bake in mod oven 30 minutes shaking pan occasionally.
Pour off any excess fat, pour sauce over meatballs.
Return to oven, bake a further 15 to 20 minutes, basting occasionally with sauce.
Sauce Combine all ingredients in saucepan, stir until sugar has dissolved, bring to boil, remove from heat.
At any family get together there would always be a pavlova made by mum Ruth or one of my aunties (all had different recipes).

4 egg whites
1 cup castor sugar
1 dessertspoon cornflour
1 teaspoon vinegar

Preheat oven to very slow oven (250°F 120°C)
Separate the egg whites from the egg yolks. Place the egg whites into a large clean bowl or a mixer.
Beat egg whites until stiff (about 5 mins).
Add a tablespoon of sugar at a time beating well after each addition until mixture is stiff and glossy.
Lightly fold in sifted cornflour, then vinegar.
Cover a flat tray with a piece of baking paper and spoon the mixture into a circle onto the tray
Bake for 1½ hours. Cool in oven.
Cover with whipped cream when cold and decorate with whatever fruit you like. Mum used to often use a small can of Golden Circle fruit salad as the base of the fruit.

HOLIDAY BERRY PAVLOVA
Martina Slajerova’s recipe from asweetlife.org. ‘unlike the classic recipe, this Berry Pavlova is great for both people with diabetes and those watching their waistline’

6 large egg whites
½ tsp cream of tartar or 1 tsp apple cider vinegar
½ cup powdered Natvia

Preheat the oven to low, 135 C/ 275 F.
Crack the eggs and separate the egg whites from the egg yolks.
Place the egg whites into a large clean bowl or a mixer.
Start beating the egg whites on medium-low speed. Continue for about 2 minutes until the whites become foamy. Then, add the cream of tartar (or apple cider vinegar).
Add the ½ cup powdered Natvia, a tablespoon at a time. Keep beating until they reach a stiff-peak and glossy stage.
Spoon the mixture on a tray lined with parchment paper and create a round 9-inch/ 23 cm meringue. Using a spoon or spatula, build up the sides of the meringue into a nest shape so that it can hold the whipped cream and berries once it’s baked.
Place in the oven in the middle section. Bake at 135 C / 275 F for 15 minutes. Then, turn the temperature down to 100 C / 210 F and cook for another 2 hours.
After 2 hours, turn the oven off and keep the meringue in for another 1-2 hours or overnight. This will help the meringue dehydrate and get crispy.
When the oven cools down completely, remove the meringue from the oven. Make sure it is cooled before adding the topping.
Raspberry Champagne Punch
Made by Geoff for our first Christmas breakfast on returning to Adelaide and has become a favourite.

3 cups ginger ale
1 shot triple sec
1 bottle Champagne chilled
200g frozen raspberries
10 mint leaves
Combine the chilled ginger ale, triple sec and champagne together then gently stir.
Add the raspberries and mint then serve immediately

allrecipes.com.au/recipe/30358/raspberry-champagne-punch.

Mum’s Irish Creme
An absolute family favourite regularly made by Mum on Sunday afternoons when they lived at McLaren Flat. The house designed and built by Dad on Foggos Road had amazing views and when Dad built the gazebo became a true entertainer. For some reason Dad often received bottles of scotch which he didn’t drink so there was always scotch available.
7oz Whiskey 200ml
1½ teaspoons coffee
½ carton cream
1 litre of ice-cream
1½ teaspoons vanilla essence
¼ tin condensed milk

Liquidise together. Store in refrigerator

Lemon Cordial
When working at Gillen Preschool in Alice Springs each year families would be asked for recipes which were collated and printed into books that each child decorated as a christmas present to their families. This old fashioned lemon cordial recipe was one and delicious.

4 whole lemons
5 cups white sugar
2 tablespoons tartaric acid
9½ cups boiling water

Cut lemons into quarters and puree them into pulp.
Place all ingredients in a large bowl or pot.
Stir well until sugar is dissolved.
Leave until cooled.
Strain through a sieve, pour into bottles and refrigerate.
Makes 3 litres. Freezes well.
vicarious

yesterday
my wife collected green\red\yellow vegetables
from our garden,
shopped locally for
additional products,
then crafted and satisfied gastronomically,
a small gathering of close friends
who dined\chatted\laughed into the night

following their departure,

i discovered this

Kathy’s Chilli Vegetables
Chopped onion
Mixed chopped vegies – any vegies you’ve got (I like to add sweet potato)
Shredded cheese
Sweet chilli sauce

Fill casserole with chopped onion and vegies
Mix all the vegies together
Cover with shredded cheese
Generously drizzle with sweet chilli sauce
Cook in microwave on the medium setting for approx 25 mins
PIZZA CHICKEN
4 small chicken breast fillets, butterflied
½ cup pizza sauce
2 cups grated mozzarella cheese
Pan-fry butterflied chicken breasts until lightly browned.
Remove from pan and place on a lined baking tray.
Spread pizza sauce evenly over chicken and place your favourite toppings on chicken.
Top with grated mozzarella cheese.
Bake at 180C for around 20 - 30 minutes or until cheese is melted and a nice golden colour.
Geoff has onion, capsicum, bacon, salami, mushrooms, pineapple pieces, olives. Jess has sliced tomatoes, basil and feta cheese.
SUPREME PIZZA CAULIFLOWER CASSEROLE
large head cauliflower cut into florets
½ cup plus 2 tablespoons grated Parmesan cheese
1 tablespoon plus 1 teaspoon Italian Seasoning
3 cloves garlic, minced
3 tablespoons olive oil
sea salt and black pepper, to taste
½ cup pizza sauce, divided
¾ cup shredded mozzarella cheese, shredded, divided
bacon chopped
pepperoni, sliced
capsicum, sliced
onion, diced
black olives, sliced
Preheat oven to 200C°
In a large mixing bowl, combine cauliflower florets, ½ cup Parmesan cheese, 1 tablespoon Italian seasoning, crushed garlic, olive oil, sea salt and black pepper. Toss until ingredients are well combined and cauliflower is coated.
Place in a single layer on a baking tray and bake for 30 minutes.
Transfer cauliflower back to mixing bowl.
To the mixing bowl add ¼ cup pizza sauce and ¼ cup mozzarella cheese. Toss until ingredients are well combined and cauliflower is coated.
Transfer the cauliflower mixture to a casserole dish. Layer on remaining pizza sauce and mozzarella cheese. Top with bacon, pepperoni, capsicum, onion and olives. Sprinkle remaining 2 tablespoons Parmesan cheese and 1 teaspoon Italian seasoning over top.
Reduce oven temperature to 180C° and bake for 30 minutes.
PIZZA MUFFINS
Preheat oven to 180°. Take a packet of English muffins, split open each muffin in half and lay on a baking tray. Spread tomato sauce on inside of each muffin and top with chopped bacon, grated cheese and pineapple pieces. Sprinkle with dried oregano and put into preheated oven in an oven until cheese is melted and golden.
DAVID’S AMAZING PIZZA BASE
1 cup self-raising flour
½ cup plain yoghurt
Combine flour and yoghurt and roll out to desired size.
To increase the amount, use 500 mL yoghurt and 500 g self-raising flour. Have some extra flour handy when ready to put together. Roll this into a large roll and just cut off what you need. Will keep in fridge for up to five days.
The Traditional Currie Kangaroo recipe comes from when working at Gillen Preschool each year family favourite recipes were collected and made into a book which each child decorated and gave to their family as a present. Australian Damper became a Gillen Preschool favourite with the children enjoying cooking and sharing a damper man after reading the story ‘Damper Man’ an Australian version of the classic The Gingerbread Man.
TRADITIONAL MEAT QUICK STIR FRY ONION & CURRIE KANGAROO
Nana Ronda’s recipe passed down from her older brother. The kangaroo was always cooked traditionally (in ground) and given to her half cooked. It was a very quick dish to prepare
500 grams of diced Kangaroo meat
OR half cooked portion of leg cooked traditional style in ground
1 large onion diced
Currie powder as desired
Oil
1 tablespoon Soy sauce
Heat oil in hot pan.
Add diced onion (sweat but don’t burn). Add diced meat & curry (with salt and pepper to your taste). Add tablespoon of soy sauce when meat is cooked through (don’t overcook)
AUSTRALIAN DAMPER
2 cups self raising flour
½ teaspoon salt
2 teaspoons sugar
3 tablespoons butter
1 cup milk
Mix the flour, salt and sugar together in a bowl. Cut in the butter until fine crumbs form. Add milk to make a soft dough. Knead lightly on floured board until smooth. Shape into round loaf, brush with milk and bake at 375°F for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped.
BOILED CHOCOLATE CAKE
childhood memories of iced chocolate cake sandwiched together with strawberry jam and mock cream
3 cups of sugar
2 cups of hot water
250g butter or margarine
4 tablespoons of Coco
1 teaspoon of Bi-Carb Soda
4 eggs
3 cups of Self Raising Flour
Put sugar, hot water, butter and coco into a large saucepan and bring to boil.
Add bi-carb soda and cool slightly.
Add eggs and self raising flour, mix well and put into a large greased baking tin.
Cook in moderate over for 1 hour.
Best left gooey in the middle, so may not need the full hour depending on the oven.
MOCK CREAM
Equal quantities of
Sugar
Butter
Boiling water
Beat sugar, butter till creamy then add boiling water.
delicious alternative when you don’t have cream or in summer
This recipe from the cookbook comes from Mum’s younger sister Lois Moore, always Aunty Bloss to us. ‘Friday afternoon was usually the time I made the cakes and biscuits which would be used in the lunches over the next week. The children would line up at the kitchen bench and watch me – waiting to lick the bowl and the beaters.’
Anzac biscuits were made and enjoyed by the children at Preschool on Anzac Day and sometimes on Remembrance Day - a day as a child I remember at 11am on November 11 the city of Adelaide stopping, people getting out of their cars, pedestrians stopping some halfway across an intersection and standing in complete silence for a minute to honour the fallen of the First World War which formally ended at the 11th hour of the 11th day of the 11th month in 1918.

1 cup plain flour
1 cup sugar
1 cup coconut
1 cup flaked oats
½ cup melted butter
1 tablespoon golden syrup - maybe a little more
2 tablespoons water - maybe a little more
1 teaspoon carb soda
Mix flour, sugar, coconut and oatmeal together.
Combine butter and golden syrup, stir over low heat until melted.
Dissolve soda in boiling water and add immediately to butter mix and pour over dry ingredients.
Mix well - adjust water and syrup if too dry.
Roll well between hands.
Place teaspoons on cold tray and press flat with fork or spatula.
Slow oven (about 325 degF) for 20-30 minutes.