Archive Recipes

Archive Recipes

1 cup Pecorino or Parmesan grated cheese
2 cups sifted SR flour
3 oz butter or margarine
1 egg
milk
Preheat oven to 200c
Rub butter into flour
Add grated cheese, mixing well
Add well beaten egg then enough milk to make scone dough
Roll out but don't make as high as normal scones, cook 10 minutes or until golden brown (I do them 1 — 1½ cm)
Remove from oven, split in halves, cook again until golden brown — about 10 minutes.
Note These last a long time in airtight container and delicious with butter spread on them
6 large tomatoes
3 medium zucchini
3 large potatoes, peeled and sliced in wedges
2 carrots
½ cup sugar
500g ground beef
½ cup olive oil, plus more for drizzling
1 large onion, chopped
2 cloves garlic, minced
1 cup fresh parsley, chopped
6 tablespoons uncooked rice
2 tablespoons tomato paste
½ cup tomato Passata sauce
½ cup breadcrumbs
butter or margarine
A pinch of ground nutmeg
Salt and pepper to taste
Preheat the oven to 180°C.
Slice of the tops of the tomatoes. Using a spoon, carefully scoop out the tomato flesh and reserve in a bowl and sprinkle with sugar.
Scoop out the zucchini and add their flesh to the bowl.
Using a food processor or food mill, process the pulp until you have a chunky liquid. Set aside.
Brown the mince in a large skillet. When all the pink has disappeared, add the olive oil.
Add the onions and saute until translucent.
Add the garlic and saute until fragrant, about a minute.
Add the parsley, rice, half the tomato pulp puree, tomato paste, and tomato sauce.
Season with nutmeg, salt and pepper.
Allow the sauce to simmer and reduce a bit so that it is not too runny. The uncooked rice will begin to absorb the excess liquid as it cooks.
Drizzle some olive oil in the bottom of a rectangular pan.
Assemble the vegetables in the pan and use the potato wedges to keep the vegetables upright.
I also like to put in some carrots because they sweeten the sauce as they roast.
Stuff the tomatoes and zucchini about 3/4 full and sprinkle the tops with breadcrumbs.
Place butter or margarine on each top.
Pour the remaining pulp puree in the bottom of the pan and season the vegetables with salt and pepper.
Bake for about an hour or until the vegetables have become tender and cooked through.
You can lower the heat to 135°C and let the vegetables slow roast for a few hours.
The flavors develop as the vegetables sit so they can be enjoyed even more as leftovers the next day.
This is a wonderful old fashioned favourite. Great served in slices spread with butter. Round log tins can be used.

1 cup chopped dates
1 cup water
Bring to the boil for 1 or 2 minutess.
Add 1 level teaspoon carb soda.
Let cool and whip smooth with a fork

1 tablespoon butter or marg
½ to ¾ cup sugar
1 egg
1½ cups SR Flour
½ cup chopped nuts (walnuts most popular)

Cream marg and sugar add beaten egg, flour, date mixture and nuts.
Bake ½ to ¾ hour in log tin in moderate oven.
Vegan, gluten free and freezes well
1 tablespoon olive oil
1 onion finely diced
3 carrots finely diced
5 cloves garlic minced
2 tablespoons tomato paste
400 grams diced tomatoes
1 cup vegetable stock
400 grams lentils (canned or pre-cooked)
400 grams chickpeas (canned or pre-cooked)
1½ cups coconut milk
½ teaspoon garlic powder
¼ teaspoon ginger
¼ teaspoon turmeric
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon curry spices
1 tablespoon dried parsley
In a large pot, heat a tablespoon of oil and add diced onions, garlic and carrots. Sauté while stirring regularly, until the vegetables soften.
Set the vegetables to one side of the pot, and in the center add the spices and let them sauté stirring to prevent burning. When the spices have released their aroma mix them with the vegetables.
Make room in the center of the pot again, add the tomato paste and sauté then mix with the vegetables.
Pour over the diced tomatoes and vegetable stock.
Season with salt and pepper to taste and simmer on low for about 20-30 minutes.
When the sauce thickens add lentils, chickpeas, coconut milk and parsley.
Stir to combine and let cook another 5 minutes.
For the Cake
1¾ cups of flour
1 teaspoon of baking powder
½ cup of softened butter
1 cup of sugar
1 teaspoon of vanilla extract
zest from 1 lemon
4 eggs at room temperature

For the Drizzle
1 cup icing sugar, juice from 1½ lemons

Preheat oven to 180°C.
Grease a 23cm square baking pan and line the bottom with baking paper.
Sift the flour and baking powder into a mixing bowl and mix until they are well combined.
Cream the butter and sugar in an electric mixer until light and fluffy
Add the eggs and vanilla extract and beat until a smooth, creamy mixture forms.
Fold in the dry ingredients and lemon zest, half at a time, and beat until well incorporated.
Pour the mixture in the pan and smooth the top.
Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
While the cake is baking, combine the sugar and lemon juice in a bowl and mix until they are well incorporated.
Remove the cake from the oven and allow it to cool.
Once the cake is cooled, poke several holes in it with a fork.
Pour the lemon drizzle over the top and allow it to soak in.
1 kg zucchini sliced
2 medium onions chopped
2 medium potatoes cubed
2 large carrots diced
50 g butter or use olive oil
4 cups chicken or vegetable Stock
1 teaspoon salt
1 teaspoon black pepper or to taste

Melt butter in large pot.
Add all vegetables. Coat vegetables with the butter stirring constantly.
Add salt and pepper. Stir to combine.
Add chicken stock. Simmer until vegetables are soft.
Cool slightly. Blend until smooth.
Serve it with a dollop of cream or sour cream for those who like it.
2 teaspoons olive oil
500g chicken mince
small onion finely chopped
1 cup diced carrot
1 cup diced celery
2 large garlic cloves crushed
Coarse salt and freshly ground pepper
½ cup red wine
2 tablespoons tomato paste
400g can diced tomatoes
¼ cup water
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon Italian Herbs
parmesan cheese grated
Spaghetti
Heat oil in a pan over medium high heat.
Add onion, carrots, celery, garlic, and season with salt and pepper.
Saute until slightly soft and fragrant, about 3 minutes.
Add chicken mince and cook stirring until no longer pink.
Stir in tomato paste and cook for 1 minute.
Pour in red wine and use a wooden spoon to scrape up all the bits at the bottom of the pan. Boil until almost evaporated.
Stir in tomatoes, water, sugar, basil and Italian Herbs.
Season with salt and pepper to taste.
Stir well, bring to a boil and reduce to a simmer. Cover with a lid and continue to cook for another 25 minutes.
Serve with spaghetti and grated parmesan cheese.
Broccoli heads, cut into small florets, stalk thinly sliced
1 long red chilli, thinly sliced
2 garlic cloves, crushed
400 gm can Black Beans, drained and rinsed
400 gm can Chickpeas, drained and rinsed
Juice of 1 lemon, or to taste
Combine the broccoli, chilli and garlic in a saucepan.
Fill saucepan with enough water to just barely cover broccoli and cook over high heat until water has evaporated and broccoli is very soft (10-15 minutes).
Add beans and chickpeas and fold to combine.
Season to taste with salt and lemon juice.
Serve chilled or at room temperature.